Barolo – M.G.A.: Liste, Fossati, Cannubi, Cannubi San Lorenzo e San Pietro delle Viole
South/South – East; 290 – 370 mt. a.s.l.
calcareous and clay marl
wine training system:
Archetto variation of guyot system
2nd week of October
After the manual harvest in our five historic vineyards in the municipality of Barolo, the grapes are de-stemmed and crushed in the cellar. Spontaneous fermentation follows in large concrete tanks, at a temperature between 22 ° and 28 ° for about 15 days. Subsequently, submerged cap maceration in concrete for 20 days, at which time the malolactic fermentation also takes place. The wine is racked into large Slavonian oak barrels where it will age for more than 24 months. This is followed by a passage in concrete tanks before being bottled.
Ruby red color with garnet highlights. Fresh red fruits and spicy hints on the nose. Pleasant acidity that brings freshness. Delicate and sweet tannin.
Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. Ranging from world traditions, there is gulasch in Eastern Europe. Going to Japan instead gyoza (fried dumplings stuffed with spring onion, marinated pork and spices), grilled meat (yakiniku) such as beef; but also fish, such as Black Cod (Alaskan fish marinated with sugar, sake, miso). Moving to The United States of America, beef (angus, wagyu, bue nostral, longhorn) in different cuts such as brisket and beef ribs. One recipe is, for example, onion stout beef. But if you have the pleasure, even a simple “special” toast is perfect!