Varietals:  Nebbiolo 100%

Vintage: 2006

Region: Piedmont

Harvest Method:  The grapes are harvested in October. The grapes are selected in subzone at the time of harvest and during crushing operations. The yield per hectare is permitted by the regulations of 80 kg / Hectare, however, in the face of a strict quality program, it is never higher than 50 kg / Hectare.

Vinification:  The skins are macerated for about 35 days in stainless steel tanks. During this period, the cap is frequently but gently broken, which is vital in achieving a good extraction of polyphenolic substances which give the wine more noble overtones of sweetness and softness. Subsequent batonage stimulates the fermentation and enzymatic process, thus developing the ethereal aromas emblematic of this wine.

Aging Process:  Aged in French oak barrels of 500 and 700 liters for 15 months followed by an additional 12 months in the bottle.

Aroma:  The Barolo exhibits a delicate, fruity yet ethereal bouquet, reminiscent of raspberry and violet.  Aromas frequently associated with this wine are cinnamon, dried flowers, wood, toasted hazelnut, and vanilla.

Palate:  Delicate, with fruity yet ethereal aromas reminiscent of raspberry and violet that combine nicely with richer, more spicy notes including cinnamon, withered flowers, wood, roasted hazelnut, and vanilla.

Food Pairings:  This Barolo should be paired with meat dishes, heavy pastas, and rich risottos.

Serving Temp:  18°-20°C/64°-67°F

Awards:  Decanter Wines of the Year 2006, number (16)