Vignarionda: a Barolo that stands apart
Variety: Nebbiolo
Altitude: About 330 m.a.s.l.
Exposure: South
Average age of vineyards: 10 years
Soil structure: Calcareous Marl
Vinificazione
The grapes are crushed but not destemmed and transferred to vertical stainless steel tanks, where alcoholic fermentation takes place with skin maceration lasting approximately 30–40 days. During this period, several daily pump-overs are carried out. After racking off and completion of malolactic fermentation, the wine is transferred to approximately 2,000-litre oak casks, where it ages for 18 to 24 months. After this period, bottling is followed by more than 20 months of bottle ageing prior to release.
Degustazione
Deep, bright garnet red in colour, it reveals on the nose ripe fruit, sweet spices and balsamic notes, marked by finesse and delicacy attributed to the slight sandy component of the soil. On the palate it is full, rich and dense, with structured yet elegant tannins, proving ideal with delicate meats, filled pasta and aged cheeses.