When I first tried this wine, it brought back memories of the first time I tried the King of Wines and Wine of Kings - it is aged in large barrels for a long, long seven years, and then in the bottle... that's how all Barolo used to be made.
And: like in the old times, it is not from a single "cru" vineyard, but the grapes stem from the Bussia in Monforte d'Alba, the Prugnane in Castiglione Falletto and the Panerole vineyard in Novello.
Only in the best years, and from an already low yield, the best bunches are selected and crushed, than left to ferment for 20 - 30 days in a wooden vat, with daily punch-downs. Thereafter, the must is left developing in steel vats for about 5 months until the secondary fermentation is completed.
Then, after pump down and decating, the wine is transferred into French oak barrels of 2500 litres capacity, where it is aged for 84 months - yes - 7 years!
Then it is bottled and aged for another year prior to release - such long process yields a potent, robust powerful and unique wine!
Brilliant grenade red in colour with soft orange notes, it is rich and complex on the nose with floral hints enhanced by traditionally new wood. Rich, sweet, thick, tannic, rough, and strong on the palate, this is how Barolo has been in its century-long history, impermeable to all fashion-driven innovations. For lovers of great great reds!
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