Made from Nebbiolo grapes cultivated around the town of Barolo in southern Piemonte. These are trained on a low Guyot trellis at a density 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for around 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked and bottled.
A complex nose combining plum, mulberry, ripe strawberry and brown spice with delicate floral and violet notes. Tannins are firm and pleasingly supported with plump fruit and a rounded texture, giving a good lengthy finish.
Perfect with wild boar sausages, venison, roast lamb or gamey stews.
A heady perfume of freshly picked irises and peonies drifts above the crushed berry fruit nose. Ripe
tannins and fresh acidity support a palate of Morello cherries and bitter dark chocolate - reminiscent of
a Black Forest Gâteau.
Fresh and appealing on the nose with plenty of ripe red fruits and a hint of spice. Fresh and juicy sour
cherry characters on the palate, richly-flavoured, with supple and abundant red fruit balanced by
vibrant acidity and ripe tannins.