Average age of vines: 20/50 years
Soils - clay-carbonate, calcareous-siliceous; marl
Vinification method - after hand harvesting in October, the grapes are pressed and transferred to temperature controlled stainless steel tanks. Fermentation is carried out in the traditional style with the must being pumped over the cap daily for a minimum of 30 days. In the very best harvests, the old-fashioned method of puncturing the cap is used for about 40 days. The skins remain submerged in the must, as in an infusion, to extract as much aroma and flavour as possible. The wine is then drained and transferred into French oak barrels with a capacity of about 25 hl, where the Barolo matures for 24 months. Finally, the wine is aged in Bordeaux bottles with natural corks for a further 12 months before release.

Barolo has a brick red colour with orange highlights. On the nose it opens up with aromas of coffee, tobacco, vanilla and red berries accompanied by violets and roses. On the palate it is commanding, powerful, elegant, smooth and full-bodied.