The harvest of Nebbiolo is normally done at the end of September-October. The grapes, picked by hand, are crushed and de-stemmed and fermented without the addition of selected yeasts. During the fermentation we proceed with manual repassing and pouncing down. After a maceration of about 20 days, it is drawn off and, after the malolactic fermentation takes place, the aging starts in oak barrels of 20/30 HL for two years. It is bottled in the summer months of the third year without clarification or filtration. At the fourth year after a year's aging in bottle it is put on the market. The character is ethereal, elegant, with hints of rosehip petals, licorice, leather and truffle. The taste is warm, full, robust and at the same time velvety and soft. This is the traditional interpretation of Barolo.
