For Leonardo, music was a harmony of different voices and instruments. Similarly, this Barolo has a majestic appearance coupled with wonderful olfactory and gustatory notes. Fully ripe grapes are picked and vinified, with maceration on the skins for about 10 days. Controlled temperature fermentation is carried out at 26-28°C. Frequent pumping over and delastage ("rack and return") are performed to achieve a good extraction of polyphenols and primary aromas from the skins. 38-month ageing of which at least 18 months in barrels.
The hilly areas of Barolo, La Morra, and neighboring towns.
It shows a garnet red colour and a good structure.
Intense and long on the nose, featuring hints of red fruit, rose and violet, followed by subtle notes of licorice and vanilla.
Full-bodied and elegant on the palate, with the perfect amount of tannin and well-balanced. On the whole, it is very fine both on the palate and on the nose.