Made up with Nebbiolo grapes grown in vineyards located in Monforte d’Alba and in particular in the almost 6 hectares (15 giornate) of the Bussia cru.
Altitude:430 metres above sea level.
Soil:marly and chalky.
Yield per hectare:6 tons.
Harvest:exclusively by hand, in the second half of October.
Fermentation temperature:26 C°.
Vinification and fining:fermentation and maceration at controlled temperature((betwee 26 and 28°C)in stainless steel vats last 15-18 days. Immediately after, the malolactic fermentation is naturally performed and followed by a fining in big Slavonian oak casks for 30 months. A further ageing in the bottle of several months is required.
Away back in 1877, Giacinto Moscone skilfully selected the best vineyards from Monforte d’Alba to make new implants of Nebbiolo vines to produce Barolo. Nowadays, thanks to the vineyards age, their southerly exposure, the almost obsessive agronomic cares and the Alpine chain to protects from cold winds during the winter season, we can pick up a raw material of absolute excellence. Traditional wine-making techniques and fining crown the extraordinary grapes characteristics.
Appearance:intense garnet hue.
Bouquet: ethereal and outstandingly complex in its smartness. Ranging from floral and fruity notes of dried rose petal, cherry and plum to sweet and spicy hints of cinnamon and vanilla. The ending is rich and reminding chocolate and tobacco flavours.
Taste:voluptuous, charming and well-balanced, endowed with a remarkable structure and refined dusty tannins. The liquorice aftertaste is endless. Once tasted, you would never stop swallowing it to discover, at any time, new organoleptic sensations.
19°-20°C. Allow the wine to decant for at least one hour before pouring it.