BAROLO DOCG

Harvest period 1st and 2nd week of October. Crushing with destemming, fermentation at controlled temperature in large tanks with selected yeasts and in the presence of skins and grape seeds, until the grapes' natural sugars are exhausted. Frequent wine racking (3-4) to encourage decantation of the lees. Ageing for at least 38 months, at least 18 of which in wooden barrels. Bottling of Barolo Docg, after filtering.
Consumption of Barolo Docg red wine is recommended from 4 years onwards, but good vintages allow consumption even after several years and it is not rare to taste excellent Barolo after 10 years.

Organoleptic characteristics of Barolo
The colour of Barolo red wine is garnet red with orange highlights. Barolo's olfactory heritage is intense and exceptionally complex, with notes that tend to be fruity and floral, such as violet and vanilla, or tertiary such as tar and spices. Pleasant are its 'hard' components: acidity, tannins, salts, but, at the same time, pleasantly balanced are the 'soft' ones: alcohols and polyalcohols. Barolo's exceptional intensity and persistence make it the unequivocal 'King of Wines'. Geographical notes The name of the world-famous Barolo wine derives from the name of one of the eleven communes of the Langhe, which today constitute its favourite production area. The Langhe are the hills set like jewels south of the city of Alba.