VINEYARD: communes of Barolo (Cannubi Boschis and Cannubi)
VARIETY: Nebbiolo Michet and Lampia
OWNED AREA: 2.4 hectares
CADASTRE MAP: sheet 7 ( part.23), sheet 8 (part.80,93,94,104,105,106,208,225)
EXPOSURE: south - east
SOIL: with a sandy texture, silt-clayey
PLANTING YEAR: from 1969 to 1990
VINIFICATION: Is performed in thermo-controlled steel tanks or in concrete ones with automatic pumpover systems for a time of 20 - 30 days. The ageing takes place in Slavonia oak barrels of medium and large capacity (20 50 Hl) for at least 3 years. After bottling the wine goes on improving its elegance and harmony for several years.
CHARACTERISTICS: Its colour is ruby garnet red with slightly orange reflections after ageing. The smell is ethereal, wide and embracing with scents of rose, violet and soft balmy notes. The taste is dry, severe, savoury and harmonic. It matches very well with red and braised meat, game and cheese. The suggested serving temperature is 16° - 18°C.
Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.