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 daily pumping of the must through the cap for a minimum of 30 days. In the best vintages, the old-fashioned capping method is used for about 40 days. The skins are left immersed in the must, as in an infusion, to extract as much of the aroma and flavor as possible. Then the wine is drained and poured into French oak barrels with a capacity of about 25 hl, where Barolo matures for 24 months. Finally, the wine is aged in Bordeaux bottles with natural corks for another 12 months before release.

Barolo is brick red with orange highlights. On the nose, it reveals aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. It tastes powerful, powerful, elegant, smooth and rich.