Barolo DOCG. 100% Nebbiolo, Barolo of the Municipality of La Morra. Alcohol: 14.5°. Format: 0.75L. Production area: La Morra (CN), Piedmont, Italy. Vinification is carried out in the traditional way, with maceration for 45-60 days; for the first 10 days with frequent pump-overs, then with traditional maceration with punching down of the pomace. Malolactic fermentation is carried out in stainless steel. Aging in barriques and oak barrels for about 30 months, then in bottle for 9-12 months. The color is ruby red in its youth, taking on garnet shades over time, until it acquires delicate orange highlights. On the nose it is complex, persistent and intense, with fruity, floral and spicy notes. On the palate it is powerful, balanced and elegant. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled meats, braised dishes, game and well-aged cheeses. Recommended serving temperature: 18-20° C.
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Barolo DOCG. 100% Nebbiolo, Barolo of the Municipality of La Morra. Alcohol: 14.5°. Format: 0.75L. Production area: La Morra (CN), Piedmont, Italy. Vinification is carried out in the traditional way, with maceration for 45-60 days; for the first 10 days with frequent pump-overs, then with traditional maceration with punching down of the pomace. Malolactic fermentation is carried out in stainless steel. Aging in barriques and oak barrels for about 30 months, then in bottle for 9-12 months. The color is ruby red in its youth, taking on garnet shades over time, until it acquires delicate orange highlights. On the nose it is complex, persistent and intense, with fruity, floral and spicy notes. On the palate it is powerful, balanced and elegant. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled meats, braised dishes, game and well-aged cheeses. Recommended serving temperature: 18-20° C.
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