Barolo del Comune di La Morra
TECHNICAL DATA
Red Grapes Variety: Nebbiolo 100%
Production area: ROGGERI 60% - SAN BIAGIO 20% - BETTOLOTTI 20%
Vineyards age: from 2016 to 1957
Alcool cont.: 14,50%
Soil: ROGGERI clay with limestone,
SAN BIAGIO light clay and sand,
BETTOLOTTI light clay and sand
Vineyards surface area: about 2,9 ha.
Altitude: 220-280 m. slm
Exposure: ROGGERI south-east; SAN BIAGIO south; BETTOLOTTI east
Harvest: done manually the first week of October.
Vinification: about 4 weeks of maceration in stainless tank at 26-28 degree temperature control, pumping over twice a day for the entire duration of fermentation.
Malolactic fermentation: immediately after alcoholic fermentation in steel containers in an environment heated to 20°C.
Fining: big barrels from slavonian oak for 18/24 months.
Bottling: normally bottled in July of the third year. Refinement for another 9 months in the bottle in the darkness of the underground cellar.
Total production: about 16000 bottles
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.