Velvety & Complex

This traditional Barolo ferments for 15-20 days at 26°C, with de-stemming and soft crushing. The must is pumped over using the dèlastage system to enhance color and aroma extraction. Aged in Slavonian and French oak tonneaux, the wine undergoes weekly top-ups and tasting tests to ensure optimal development. It features a garnet-red color with an ethereal bouquet of intense tar, dried flowers, and a mineral note. On the palate, it is rich, balanced, and velvety, with ripe tannins offering harmony, exceptional class, and notable intensity.