PRODUCTION AREA: Production area of Barolo DOCG, Brunate La Morra.
HARVEST: Manual, first half of October.
VINIFICATION: Stripping and fermentation with maceration on the skins for 10-12 days in stainless steel tanks at controlled temperature, with periodic replacements.
AGING: In slavonian oak casks for a minimum of two years and thereafter for at least twelve months in stainless steel tanks. After this period the wine is bottled, where it will continue its refinement.
PAIRINGS: Ideal in combination with dishes based on red meats, game, roasts and cheeses and cured meats. Because of its pleasant softness, it can be considered a "Barolo for every meal".
SERVING TEMPERATURE: 18°-20°C