Maturation
Malolactic fermentation takes place in in large French oak barrels followed by subsequent maturation for
a period of 20 to 33 months depending on the vintage. After bottling, normally carried out in the summer, the wine rests in
the cellar for at least 9 months before being marketed.
Vinification
The harvest is carried out by hand, in order to preserve the integrity of the fruit and to allow for, when
necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. The bunches are de-stemmed
and the must moved by gravity into open French oak vats where alcoholic fermentation takes place. During the maceration,
delicate pumping over and punching down are carried out daily. Temperature control is utilized to prevent excessively high
temperatures.
Region Notes
Verduno is
the northernmost municipality of the Barolo area with soils that were
formed between the Tortonian and the Messinian geological eras.
Within short distances in the vineyards you can find land attributable
to different geological formations, even if the prevailing ones are the
laminated fossil Marls of Sant’Agata (Monvigliero) and the Cassano
Spinola Formation (Neirane, Boscatto and part of Rocche Olmo).
They are calcareous soils with a balanced presence of clay, sand and
silt that allows for good water retention.
Winemakers Comments