The vines are grown on clay-calcerous soil and planting density is 4,300 vines per hectare. Green pruning is done in May and July and grapes are finally hand harvested at the beginning of October. The Nebbiolo grapes are sorted, de-stalked with special equipment, and softly pressed. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees, before it is allowed to macerate post ferment. This extended maceration on the skins and high temperature allow extraction of plenty of tannins. The wine is matured in oak barrels for 3 years before bottling. Open and spicy nose with notes of berry fruits, plum, wood smoke and leather. Spicy dried fruit characters on the palate with good concentration, hints of spicy tar, liquorice and meaty notes. A warm mid-palate leading to the characteristic firm, structured finish. A developed, spicy, medium-bodied style of Barolo from the Manfredi family winery.
Italy
75 cl.
Red
3 Available
