HARVEST AND VINIFICATION
After harvesting, grapes were brought to the cellar and gently crushed; only 65% of the grapes were destemmed. Maceration on the skins in stainless steel tanks lasted approximately 7 days at a temperature that did not exceed 30 °C (86 °F). Malolactic fermentation was completed before the end of winter. The wine was aged in French oak barrels of different capacities for 18 months and for 24 months in stainless steel. After bottling, the wine was aged for an additional period of 24 months before being released.
Vigna Colonnello is produced from one single prized hectare (2.5 acres) in the Monforte d’Alba area. This wine represents the two combined spirits of the Barolo territory and celebrates the encounter of two first-class terroirs. A wine with silky tannins capable of expressing the finesse and elegance of Tortonian soils while exalting the structure and power of Serravallian terrain.
Vigna Colonnello is red with ruby-orange hues. The nose presents pleasing aromas of rose petals, raspberries and pomegranate that merge with spicy and balsamic notes. Its intense palate has soft supple tannins, mouth filling with a long lasting, dense finish.