Barolo
Barolo is the most illustrious and austere son of the great vine species: Nebbiolo. Cultivating the Nebbiolo vine species in hilly regions was mentioned even back in 1512 in the “Loci Murre” Statutes. It can be a rather unpredictable vine species, which only expresses its best in more congenial environments.
Excellent with red meats (both roasted, skewered, or grilled) and especially with wild game.
VARIETAL
Nebbiolo
AGING
A wine suited to long aging.
VINEYARDS
Vigna Mandorlo, Cascina Canavere
Vinification
For the Nebbiolo, perhaps more than for any other vine species, the grandness of this wine depends on the location of the vineyard in which it is cultivated. Nebbiolo only becomes Barolo after maturing in wooden casks for two years and one year in the bottle.
ALTITUDE 300 - 410 meters above sea level
SOIL Marine sedimentation and muddy
ALCOHOL CONTENT 13%
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Fact Sheet
