BAROLO
Controlled and Guaranteed Designation of Origin
MONVIGLIERO
GRAPE VARIETY: Nebbiolo
This is the iconic vineyard of Verduno, a bastion of elegance in Barolo.
Our interpretation takes up the baton of an ancient,
refined taste, waiting to be rediscovered. The luxury, calm, and voluptuousness of Baudelaire's texts
is captured here, in its lyrical tone, in the aromas of a Levantine
coffee shop, and in the rich, light flavor, whose saline trail ultimately traces
an image of clear purity.
GEOGRAPHICAL AND GEOLOGICAL LOCATION: the northernmost vineyard
of choice in the Barolo area, not far from the
Tanaro River, which significantly influences the microclimate of
this important Verduno vineyard. The soil consists of Sant'Agata fossil marl, known as laminated marl, or balanced agglomerates of silt, clay, and sand arranged like sheets of a few millimeters,
layered one on top of the other. Active limestone content is around 11%.
VINEYARD CHARACTERISTICS: Our vineyard in
Monvigliero is located in the central amphitheater of the hill and consists of
three blocks for a total area of ??2.02 hectares, planted at five
different times: 1958, 1987, 1992, and 2015. The vines are derived from
the company's own mass selections and selected clones grafted onto Riparia,
420A, and Kober 5BB. The exposure is completely southern, and the maximum altitude
is 300 meters. The vines are trained using the Guyot system.
VINIFICATION: The harvest is done by hand to preserve the integrity of the fruit and, if necessary, allow for a selection of the grapes, which are then transported to the winery in 20 kg crates. Whole-bunch vinification
(with undestemmed grapes) in open French oak vats. Submerged cap maceration for approximately 2 months. To avoid tearing the
stems, the grapes are still pressed by foot.
AGEING: Malolactic fermentation and subsequent maturation in 35-50 hectoliter Slavonian and Allier oak barrels
for approximately 3 years. Bottling usually takes place in the summer without fining or filtration,
and the wine then ages in the cellar for at least 9 months before being released.
Optimal serving temperature: 16-18°C.