In the municipality of Barolo.
Approximately 0.30 hectares.
White soils with calcareous components, western exposure and an altitude of 230 meters.
Year of Planting
Vinification is carried out in temperature-controlled stainless steel tanks with skin-contact fermentation for several days. This is followed by racking and immediate malolactic fermentation. After refining for several months in stainless steel, the wine is bottled to enhance its freshness and fragrance.
The aroma is vinous with tones of flowers and fresh fruit. The flavor is dry with a slight almond aftertaste.
16-17 degrees C
Robert Parker Wine Advocate
- 2010. 88