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Technique
Viticulture
The grapes come from one of the oldest vineyards in the entire Barolo region: Rocche di Castiglione Falletto. The vines, planted in 1950 and 1968, have a southern exposure, steep sloping terraces and a mixed soil with a high percentage of sand. Guyot training system and a density of around 4,600 plants per hectare. Altitude around 330 m asl.
Oenology
Grapes are harvested by hand. After gentle pressing, the juice ferments for around 1 month in a steel tank, in contact with the skins and with regular pumping-overs. This period includes preand post-fermentation maceration, involving the traditional submerged-cap method. Malolactic fermentation takes place in wood. Ageing takes place in oak for around 30 months.
Suggestions for accompaniment
Wild duck with grapefruit peel confit - Entrecote with marrow and beetroot in a salt crust - Beef cheek parmentier.
Liquid geography
Producer von Barolo and of Barbaresco.
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