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Since the first vintage produced in 1990, Barolo Le Vigne has been in the purest local tradition, as it is made from a blend of (great) terroirs that has evolved over time. From 1990 to 1993, it included the Conterni and Vignane crus. From 1994 to 1997, the Merli cru was added. From 1998 to 2009, the Cerretta grand cru (on Serralunga) is added. From 2010, the Baudana vintage (on Serralunga) replaces the Cerretta vintage. And finally, from 2011, the grand cru of Villero (on Castiglione falletto) replaces that of Conterni.
Each batch is vinified separately. After de-stemming and light crushing, maceration begins. The alcoholic fermentation starts about 24 to 36 hours later thanks to the indigenous yeasts. Maceration is carried out in open stainless steel tanks for the first few days of alcoholic fermentation. In total, the fermentation lasts 20 to 30 days. Malolactic fermentation is carried out immediately after alcoholic fermentation in 500 litre French oak demi-muids (25% new). Aged for 24 months in the same barrels and then 18 months in bottles.
Suggestions for accompaniment
Carne cruda - Tajarin with ceps - Grilled suckling pig.
The wines of
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