Production zone and characteristics
The grapes come from the Lazzarito vineyard of Serralunga d’Alba. The south-south exposure of the hill, the microclimate and the special composition of the soil, calcareous marl of sedimentary origin produce high quality grapes. The training system is Guyot, with a density of about 4500 plants per hectare, with a yield of about 55 hectoliters. The average age of the vines is 25 years.
The grapes, harvested by hand, are destemmed and then pressed very softly. Alcoholic fermentation takes place in stainless steel tanks at a maximum temperature of 28 ° C. The time on the skins varies from 25 to 28 days, to emphasize polyphenolic extraction and structure. Just finished the alcoholic fermentation, the temperature of the new wine is used for the start spontaneous malolactic fermentation.
It takes place in medium size Slavonian oak barrels for a minimum period of about 20 months, and is then finished off in tanks for a total of 38 months. A wine with an important structure, with noble tannins, it reaches its maturity afterwards 5 years after harvest and has an evolutionary potential of at least 25 years.
The color is typical of Barolo, ruby red with garnet highlights.
Rich and ripe, the bouquet has notes of dried rose, violet, spices and truffle. The structure is important, the texture dense. Great initial power, evolves over the years on elegant and sweeter notes typical of noble tannins.
Important dishes based on red meat and game. Cheeses. Dishes with truffle.
20 C °. It is advisable to open the bottle an hour before serving.
Alcohol by volume