Vines are guyot trained with plant density around 4,400 plants/ha. Harvest takes place in the first half of October. The grapes are hand-harvested and fermented for 15 days in stainless steel vats with a floating cap at a controlled temperature (85-87°F). The must then stays in contact with the skins for a further 15 days to optimize the extraction and help start the subsequent malolactic fermentation.
2011 vintage -- on deck -- 018 -- Gift from Sue Oct2016, $48.00 (Park Royal) -- 93 points, James Suckling said in Nov2015, "Bright and aromatic with fresh flowers, dried berry and citrus character. Full body, firm tannins and a racy and beautiful finish. So much going on here. Why wait? Drink now or hold" -- 89 points, Natalie Maclean said in Dec2015, "Surprisingly numble and elegant for Barolo, which usually strikes a much deeper chord. Great mouth-watering acidity for tangy tomato and meat sauces. Full-bodied and smooth with aromas of tart cherry. Barolo food pairings: red meats, especially braised or roasted served with a rich red wine reduction, hard cheeses such as pecorino and parmesan, the older the better, quality dark chocolate" -- Blood-red with ruby highlights, it has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The palate is dry, but soft, full bodied, velvety and well balanced, and is engagingly complex throughout the lengthy finish. Ideal with big red meat dishes and medium mature cheeses, try a wild boar and mushroom risotto for example" --
Wine Spectator(2008 Vintage) Rating: 91/100 - As reviewed by Wine Spectator on 01/02/2013
Wine Advocate(2003 Vintage)