Grape Variety: Nebbiolo, 100%
The “Castiglione” Barolo is our take on Barolo classico. The grapes come from small yet significant vineyards in the various municipalities of Barolo, and the vines are between 10 and 45 years old. The soil is rich in limestone and clay, the Guyot training system is used, and the average density per hectare is 4500 plants.
Winemaking: Each individual cru is vinified and aged separately and in different ways to bring out the characteristics of each “terroir”. The grapes are harvested by hand in October. After gentle pressing, the juice fermented for around three to four weeks in a steel tank, in contact with the skins. This period included pre- and post-ferment maceration, involving the traditional submerged-cap method. Malolactic fermentation took place in wood.
Ageing: Around 30 months in large barrels and, for a small portion, barriques. Each cru is vinified separately and assembled before bottling.
Description: Ruby-red colour with medium intensity. The nose is explosive, opulent, seductive and striking. Notes of plum, red, ripe black and sour cherries, blackberry, rose petal, and tobacco emerge. On the palate, the flavour is classic, rich and potent, with notes of alpine herbs and a leathery finish. The tannins are well-integrated.
Food pairings: Stew, game, red meats, and cheeses.
