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Location: La Morra (CN)
Hectares (estate-owned): 5.6
Altitude: from 276 to 342m a.s.l.
Facing: south-east
Soil: 52% clay, 32% silt, 16% sand; pH 8.1
Special characteristic: magnesium-rich soil
Year of planting: 1974
Grape-variety: Nebbiolo (Michet and Lampia)
Stock: 420A and S04
Plants per hectare: 4300
Buds per hectare: 38000
1st year of production: 1978
Fermentation with a floating cap lasting 7-10 days in heat-conditioned
stainless steel tanks fitted with automatic systems for pumping over the must.
Maceration follows for one week with a submerged cap. Ageing takes place in small
300-liter barrels for 30 months.
This is a silky-smooth Barolo, delicately scented with roses and violets,
and showing great aromatic complexity. It can be enjoyed only a few months after
bottling, but will continue to improve and develop in elegance for 15-20 years.
24.000
red meats, also richly-cooked braised meats game cheese.
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