The grapes are hand-picked into small boxes, destemmed, crushed, and fermented with the skins for about 30 days. After 24 months in large oak barrels (2,000L) and 15 months of aging in the bottle, the wine is ready for release..
garnet red with orange glints; intense aroma of dried fruits, with hints of licorice and red currants. In the mouth the wine is warm and full-bodied, the round tannins leave the mouth clean and with persistent retronasal aromas. Classic traditional Barolo, in other words..