Barolo

Grape variety

The Barolo we produce reflects the traditional method of blending the finest vineyards. The exposition is East, West and Soutwest, and the soil is clayey and calcareous, with traces of sand.
The concept behind the bottle is focused on expressing the appellation’s typical characteristics, with a wine that is highly drinkable, boasts intense aromas, and a structure that mirrors the vintage it was produced in.
The blending process takes place after tasting and selecting the barrels, aiming to achieve the classic nature of the vintage and the vineyards’ unique expression.

First vintage

1996

Vinification
The Barolo harvest takes place around mid-October and is carried out entirely by hand, with grapes collected in small crates. The vineyards are divided into micro-parcels based on the ripeness of the clusters. Separate harvests are conducted while always maintaining perfect uniformity of the grapes. This allows for the production of multiple cuvées (varieties) for each parcel. This separation is maintained throughout the vinification and aging process. In stainless steel tanks, the fermentation of all the micro-cuvées occurs first, followed by submerged cap fermentation: the grape skins are kept submerged at about 40-50 cm, at a controlled temperature for a medium to long period, up to 30 days. After at least 18 months of aging in wood, the different micro-cuvées are expertly blended. In the months of June and July, the wine is bottled, where it remains until the following year before being released to the market.

Barolo

Grape variety

The Barolo we produce reflects the traditional method of blending the finest vineyards. The exposition is East, West and Soutwest, and the soil is clayey and calcareous, with traces of sand.
The concept behind the bottle is focused on expressing the appellation’s typical characteristics, with a wine that is highly drinkable, boasts intense aromas, and a structure that mirrors the vintage it was produced in.
The blending process takes place after tasting and selecting the barrels, aiming to achieve the classic nature of the vintage and the vineyards’ unique expression.

First vintage produced purely

1996

Vinification

The Barolo harvest takes place around mid-October and is carried out entirely by hand, with grapes collected in small crates. The vineyards are divided into micro-parcels based on the ripeness of the clusters. Separate harvests are conducted while always maintaining perfect uniformity of the grapes. This allows for the production of multiple cuvées (varieties) for each parcel.

This separation is maintained throughout the vinification and aging process. In stainless steel tanks, the fermentation of all the micro-cuvées occurs first, followed by submerged cap fermentation: the grape skins are kept submerged at about 40-50 cm, at a controlled temperature for a medium to long period, up to 30 days. After at least 18 months of aging in wood, the different micro-cuvées are expertly blended. In the months of June and July, the wine is bottled, where it remains until the following year before being released to the market.

Vintages

Come and
try it

Barolo is a historic wine with roots dating back to the 1600s, cultivated in the vineyards surrounding the Barolo wine estate in Castiglione Falletto.

These vineyards are exclusively owned by the company and are characterized by a south/southwest exposure and clay-limestone soil with traces of sand.

The produced Barolo is remarkable, combining elegance and structure, with generous and persistent aromas that include floral notes, spices, and leather.
It is a true expression of winemaking art, representing a tradition cherished by discerning palates.