Barolo
Serradenari

PRODUCTION AREA
La Morra - Serradenari

VARIETY
100% Nebbiolo

ASPECT
Southwest

ALTITUDE
520 meters (1706ft)

SUBSOIL
Tortonian with clayey loam soil with a strong presence of calcareous marl with a sub-alkaline PH.

HARVEST
Manual

VINIFICATION
Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats.

AGING
30 months in 25-HL Slavonian oak barrels.