The unique and unmistakable characteristic of this cru is the limestone matrix, which gives the wines a high degree of salinity.In the cellar, each parcel is vinified separately, with a long maceration of a good 3-4 weeks. Fermentation is carried out in truncated conical vats of Austrian wood, without any toasting, in order to leave the qualities of the must intact.The wine then begins the aging period, always carried out in wooden barrels of varying size and age. An immense Barolo.
stewed red meat,aged cheeses
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