The vilification starts with the maceration of the skins into steel tanks controlling the temperature for about seven days. After the racking, in the following fifteen days, it ends the alcoholic and malolactic fermentation into steel. The wine refines in oak barrel for about 24 months and gets cleaned just by decanting. At the end, the wine is bottled without filtrations in July and rests for three months in the bottle before selling.
Tasting characteristics: red ruby brilliant color with violet reflections, it opens to the nose with fresh and fruity perfumes of blueberry and violet and velvet notes of almond. In the mouth it expresses harmony and pleasantness, with an almond note in the end. Even if it may be drunk when still young, it doesn’t fear aging for some years.
Recommended temperature: 16°-17°
Pairing: Barolo pairs very well with beef – including rare beef, steak tartare and fillet steak, game birds such as duck or pheasant, risotto, mushrooms & truffle, as well as powerful cheeses, such as gorgonzola, goat’s cheese or sheep’s cheese.