The Barolo from the Municipality of La Morra is created through a blend that represents the optimal choice in the most difficult vintages, when the individual portions of land are unable to reach the maximum in terms of quality and health. This Barolo is characterized by its freshness and immediacy, but retains the ability to age for a long time thanks to the presence of a distinctive acidity.

The winemaking process involves grapes coming from land located in the Municipality of La Morra. The alcoholic fermentation begins with the use of indigenous yeasts and takes place in concrete containers for a period of approximately 12-14 days. Subsequently, we proceed with a maceration of approximately 4-5 days, achieving contact between peel and juice which lasts for approximately 3 weeks. After the separation of the skins, the malolactic fermentation takes place in steel and concrete containers, followed by an aging period of approximately 20 months in Garbellotto barrels. After this phase of aging in wood, the wine is transferred for a few months to cement and steel containers before being bottled.

On the nose, a scent of crunchy red fruit emerges accompanied by a suggestive balsamic note. In the mouth, the wine is striking for its elegance and delicacy, persisting for a long time with an intriguing liquorice finish, without ever feeling flat or disappearing.

It pairs perfectly with dishes such as raclette and fondue, meat and Indian cuisine.

MATCH IT WITH:

How to serve

Glass:

Large glass

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Serve to:

18-20°C

When to drink it:

This wine is good straight away but you can age it for 5/25 years

Production area

Piemonte

Producer: Trediberri