The grapes used in the production of this wine come from vineyards located on hills with good slope, characterized by predominantly calcareous clay soil, interspersed with compact layers of sandstone and covered with fine quartz sand and fine silt. The grapes can bring an abundance of trace elements and ensuring a broad and immediate expression of the bouquet.
The vines are grown with Guyot on hills with good slope.
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 8 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 then racked into cement tanks, that are lined with fiberglass and insulated by cork where it remains for a long time the post-fermentation temperature 22° degrees C. (72° F.). In these cement tanks, Malolactic fermentation begins spontaneously and is completed within 2 months. The wine is aged for 2 years, a part in Slavonian oak barrels and the other part in French oak barrels (30 and 120 hectoliters / 789 and 3.156 U.S. gallons). The fining carries on in bottle, for 12 months, before going into the market. The Barolo Tradizione reaches its maturity after 4 years from the harvest and matures further between 4 and 20 years.
The color is garnet red with ruby hues. The aroma is intense and persistent with clean scents of spices, cinnamon, absinthe, tobacco and rose bush. The taste is full and elegant and with soft tannins. The spicy and the boisè blend perfectly.
Perfect wine with the traditional egg pasta from Langhe Area (Tajarin), ravioli (pasta stuffed with meat), grilled red meats, stews, braised meats and game. It prefers the cheese of sheep’s milk and goat’s milk.