Barolo d.o.c.g. Persiera
Garnet with ruby highlights. Intense perfume with distinct sensations of spice, chocolate and mint notes. On the palate, red berries mingle elegantly with sensations of cinnamon and tobacco.
VARIETY: 100% Nebbiolo — Michet subvariety
PRODUCTION ZONE: Monforte d’Alba—Castelletto subzone. Helvetian-stage (exposed seabed formed during the late Miocene, 10-12 million years ago) and medium-textured soil (silt, clay and sand in equal parts), rich in mineral salts and active lime.
TRAINING SYSTEM OF VINEYARD Guyot-pruned freestanding espaliers, steep slope (50-52%), southeast exposure. Terraced slope and managed drainage of both surface and subsoil prevent erosion. Multiclonal vineyard.
YIELD PER HECTARE: 30 hl.
VINIFICATION: Soft pressing of handpicked grapes followed by removal of stems prior to fermentation in thermostatted tanks at controlled temperature (30-32°C). Maceration lasts 7-9 days, immediately following cold maceration of 36 hours.
AGEING: Immediately following malolactic fermentation in December, the wine is transferred into both new and used barrels. The wine is decanted once a year and after 24 months, is assembled in cement vats. Six months’ rest further stabilises the wine; bottling takes place in the summer. The wine is bottle-aged for another six months prior to going on sale.
ORGANOLEPTIC CHARACTERISTICS: Garnet with ruby highlights. Intense perfume with distinct sensations of spice, chocolate and mint notes. On the palate, red berries mingle elegantly with sensations of cinnamon and tobacco.
PAIRINGS: Very firmly-structured wine, a good match for main dishes of red or braised meat and game in general.
An ideal companion to cheese.
SERVING TEMPERATURE: 18°C