A Barolo that, as in the past, is produced from a selection of the best grapes from several vineyards. Its Piedmontese name, “Pìvigne”, means “several vineyards”. Blending grapes from different vineyards and with different characteristics guaranteed and still guarantees the natural balance of the wine.
The Nebbiolo grapes are cultivated in different vineyards within the DOCG district of Barolo.
Its lushness and quality are already apparent from the marked, compact garnet-red colour.
Then on the nose, which is packed with fragrant notes reminiscent of jam, dried fruit (apricots and plums), cherries in alcohol, and hints of spices, cinnamon, vanilla and tar.
The fullness of its taste rounds off a warm and intriguing wine of structure with a long aromatic finish. It is always grounds for celebration at the table, where this powerfully built wine is a match for all the dishes of international cuisine: game, stewed and braised red meats, roasts, and very mature cheeses. And when the meal is over, Barolo continues to be good company on lazy evenings, making work and haste just a distant memory.
VINEYARD: different vineyards within the DOCG district of Barolo
SOIL: Marly, clay-limestone.
GRAPE: 100% Nebbiolo.
AVERAGE DENSITY: 4500 vines/hectare.
TRAINING: Guyot with arched canes.
HARVEST: Between the 10th and 20th of October.
VINIFICATION: Crushing of the grapes, destemming, controlled temperature fermentation in concrete and steel tanks, maceration of 12-18 days.
AGEING: at least 18 months in 25-30 hectolitre oak casks followed by a period in stainless steel and glass bottle for a total of 38 months