The grapes come from vineyards with soils particularly rich with clay and limestone, which, to the eye, are White Soil. This type of soils, very compact and waterproof, forcing the screw to take root deep in search of water. The result is particularly sparse bunches with small berries that give the wines an abundance of minerals, trace elements and a rich heritage of tannins, capable of delivering a great longevity.
The low Guyot trellised system is used on moderately incline.
The grapes, freshly picked, arrives in the cellar integrates and is rapidly pressed and gently destalked to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 10 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. This procedure is finished throughout all the sugar is converted into alcohol.
The wine is poured in cement vats, specially made with a cork insulation, the wine remains for a long post-fermentation temperature of about 22° (72° F.). In this way, the malolactic fermentation starts and ends spontaneously in a short time. In order to exploit all its richness and allow the various components to blend perfectly with each other and give us a wine fully expressed, but capable of a long life, Barolo Riserva ages of 3 years in Slovenian traditional oak casks of great size, which contribute to make it harmonious and balanced and increasing the fineness of the bouquet. Complete its maturation in the bottle for several months and can be marketed only after about 6 years after harvest. The plateau of maturity of Barolo Riserva exceed 30 years.
The color is deep garnet red, over the years gradually permeated with orange reflections. The perfume is intense with clean scents of violets, roses and spices, cinnamon, nutmeg, which, over time, evolve into tobacco, leather, truffles. The taste is elegant, dry, austere but velvety, harmonious, enveloping, with abundant tannins, well expressed, but soft and comfortable.
It combines very well with egg pasta, ravioli and tajarin with tasty toppings such as game meat sauce and truffles, red meat, roast or braised, and game. It pairs beautifully with sheep and goat cheese. Curious if combined at the end of the meal with the pastry. It is a long aging, so it is considered as a meditation wine.