Vineyards: ROGGERI 60% - SAN BIAGIO 20% - BETTOLOTTI 20%
Vineyards age: from 2016 to 1957
Soil: ROGGERI clay with limestone,SAN BIAGIO light clay and sand, BETTOLOTTI light clay and sand&
Altitude: 220-280 m. slm
Exposure: ROGGERI south-east; SAN BIAGIO south; BETTOLOTTI east
Harvest: done manually the first week of October.
Vinification: about 2 weeks of maceration in stainless tank at 26-28 degree temperature control; Punking down and remontage process 4 times for day from the fifth day    until the end of fermentation process.
Malolactic fermentation: immediately after alcoholic fermentation in steel containers in an environment heated to 20°C.
Fining: big barrels from slavonian oak for 24 months.
Bottling: normally bottled in June - July of the third year. Refinement for another 9    months in the bottle in the darkness of the underground cellar.

ORGANOLEPTIC CHARACTERISTICS
Color: brillant and vivid garnet ruby
Nose: complex and great freshness, evident hints of cherry and ripe strawberry with a background of dried apricot. All accompanied by pleasing tarry notes in the finish.
Mouth: full, of great elegance and refinement with silky tannins that make the palate pleasantly clean.
Ageing capacity: great evolutionary capacity, we recommend consumption in the 10/15 years after bottling

Produkttyp: Rött
Klassificering: Barolo DOCG
Druva: 100% Nebbiolo
Volume: 0,75l
Alkoholhalt: 14,5%