Please allow up to 10 business days for custom engravings to be processed and then shipped. Once processed, you will receive tracking information. Engraving orders cannot be cancelled.
Grapes, harvested by hand, are destalked and soft-pressed. The must is fermented at controlled temperature in stainless steel tanks 28-30° degrees C. (82-86° F.). The skins are macerated for 8 days, depending on the vintage, with racking of the wine when fermentation has been completed. The next malolactic fermentation ends within December.
A certain amount of these Barolo Crus, each vinified and aged separately, are combined in a traditional Slavonian oak cask and allowed to mature for an additional 12 months in bottle before being released onto the market. Each year, therefore, the winemaker has the opportunity to choose the amount of each individual cru to be used for the blend so as to achieve the best “Cuvèe” according to the characteristics of the individual vineyards and the climatic conditions of the vintage. The Barolo of the Commune of Barolo reaches its maturity 6 years after the harvest while its plateau of maturation typically takes place somewhere between 6 and 30 years.
California Residents:Click here for Proposition 65 WARNING
Garnet-red in color with ruby reflections. An intense odor with clean scents of roses, vanilla, roasted hazelnuts, licorice and spices.
Full, elegant, full-bodied and austere flavor with recurring hints of the olfactory sensations.
Pleasant touch of tar and oaky notes in perfect equilibrium.
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
For more information go to: