From the terroir to the bottle, we make choices and adopt processes exclusively focused on extreme quality to produce unique Barolo wines.
The density per hectare of our vineyards is approximately 4500-4800 vine stocks and search for quality begins with fertilizing, which is carried out every three years, with organic materials in every two rows. Depending on the year (hot, cold, rainy, dry), we encourage competition between grass growing on rows and vines: this way, controlled turfing stimulates
PHILOSOPHY
A GOOD WORK IN THE VINEYARD IS THE GENESIS OF SUPERIOR WINES
the vine to develop deeper roots and, therefore, assimilate the best nourishment. No more than 4/6 buds are left per vine with pruning and the use of synthetic products is minimized; they are used only if strictly necessary, but we use only natural products for any processing. The goal of the vineyard work is to minimize the production of grapes, trying to make all the good concentrate in a few bunches, without making the plant suffer: to that end, the so-called green harvesting or thinning is of the utmost importance.
Indeed, in this stage superfluous bunches are removed and, then, each bunch is clipped and the external parts (the wings) removed for perfect and uniform ripening of the grapes. The foliage developed by our vineyards of Nebbiolo for Barolo is approximately 2m2 (very large) and this allows the plant not to suffer in case of very hot and dry seasons. At veraison (when grapes change their colour from green), all the bunches that have not properly grown are removed; this way, it is possible to obtain uniform ripening of the bunches.
In July, approximately two months before the harvest, another selection of the best bunches is made to arrive at an average production of 40-45 hundred kilograms per hectare for crus and 55 hundred kilograms for classic Barolo, well below the output of 80 hundred kilograms/hectare envisaged by the Barolo product specifications.
PHILOSOPHY
PARCEL AND CUVÉE MICROVINIFICATION.
Grape harvest is usually carried out in mid-October and entirely by hand; picked grapes are put into small boxes or bins.
Each particle is divided depending on the bunch ripening. Grape harvests are carried out separately, always keeping a perfect uniformity of bunches. This way, more cuvées (typologies) can be produced for each parcel.
The same separation will be maintained for wine-making and wine ageing.
Less than an hour passes from harvesting to wine pressing. Since 2015, we have been using a destemmer that allows to perfectly separate grapes from stalks, without breaking the latter. After this process, the crushed grapes are conveyed to iron tanks by peristaltic pumps (pressure pumps). Grapes are never pressed: our wine-making process uses only the so-called “flower wine”, i.e. the juice obtained from fall by gravity.
For individual microvinification lots, in the iron tanks fermentation occurs first and, later, submerged-cap maceration: marc is kept submerged at approximately 40-50 cm, at a temperature not lower than 18°C for a period usually ranging from 20 to 30 days.
Also in the following process of drawing off (separation of marc from wine), the marc is not pressed but rather kept settling and only wine falling by gravity is used.
Later, the wine passes a first period in barriques, from 8 to 14 months depending on the typology and the wine endurance degree, and then is decanted into tonneaux and small barrels. After years of ageing in wood, the lots are skilfully assembled and, in the months of June-July, the wine is put into bottles, where is kept until the next year, before being labelled for sale.
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