Production
Made from Nebbiolo grapes cultivated around the town of Barolo in southern Piemonte. These are trained on a low Guyot trellis at a density 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for around 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked and bottled. 
 
Tasting notes
A complex nose combining mulberry, ripe strawberry and brown spice with delicate floral and violet notes. Robust on the palate with chunky bitter cherry and plum fruit and structured tannins. 
 
Food match
Perfect with wild boar sausages, venison, roast lamb or gamey stews.