Metodo Classico

Appellation: Municipality of Barolo, Catellero vineyard.
Vigneto messo a dimora nel 1982; coltivato a regime biologico.

Vinification: soft crushing of the grapes with de-stemming; cold
maceration for about 2-3 days; soft pressing and static decanting of
the must at low temperature; the limpid run starts the fermentation
in steel tank at controlled temperature of 16 °C. Cold stabilization and
ageing in steel with frequent batonnages.

Secondary fermentation: bottling in the following autumn after
harvest by adding fresh must from the new vintage to start the
fermentation in bottle. 

Dosing syrup: 15 ml per bottle using only the same wine.

Organoleptic characteristics

Color: brilliant, pale with bright golden hues.

Perlage: abundant, fine and persistent.

Nose: fresh, intense, characteristic of the grape with hints of acacia
flower and mineral notes of the Langa terroir.

Mouth: dry, full, sapid and lingering.

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