Barolo “La Foia” DOCG 2011

From the first rows that already climb the slopes of the Arborina cru, at an altitude of 270/300m and exposed to the East, this Barolo is born. The grapes, harvested by hand in small ventilated boxes, are pressed and destemmed, and fermented without the addition of selected yeasts. A few days before the harvest, some bunches are harvested to create the pied de cuve, which when making wine will serve to trigger fermentation thanks to the yeasts naturally present on the skins. During fermentation, regular pumping over and manual punching down are carried out, and after a 20-day maceration we proceed with racking. Once the malolactic fermentation is completed, the maturation of the wine begins in 20/30hl oak barrels which lasts approximately two years. It is bottled in the summer months of the third year, without clarification or filtration. In the fourth year, after aging in the bottle for approximately twelve months, it is put on the market.

When young it appears lively garnet red, with aging it acquires orange reflections. On the nose it is intense, ethereal, spicy, with hints of dog rose petals, liquorice, leather and truffle. On the palate it is warm, austere, full, robust and at the same time velvety and elegant. When young it is appreciated for its freshness, with aging the wine softens, becomes more elegant and more spicy tertiary scents develop.

Braised and stewed meats, game, mature cheeses; excellent with the white Alba truffle.