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: Freestanding Guyot-pruned espaliers, on steep (40-50%), south-southeast-facing slope.

YIELD PER HECTARE: 40 hl.

VINIFICATION: Soft pressing of handpicked grapes followed by destemming prior to fermentation at 30-32°C in thermostatted tanks. Cold maceration takes place for 48 hours prior to fermentation. Tumultuous stage fermentation lasts for 9-10 days. When complete, the grape must undergoes post-fermentation submerged cap maceration in the best Barolo tradition for about 90 days.

AGEING: Immediately following malolactic fermentation in December, the wine is transferred into both new and used barrels. Decanted once a year, after 24 months the wine is assembled in cement vats where it stabilises naturally for another 24 months. Bottling follows in the summer. The wine is bottle-aged for approximately another year prior to going on sale.

ORGANOLEPTIC CHARACTERISTICS: Barolo Millenovecento48 comes from a vineyard planted shortly after the war in 1948 on a Rupestris rootstock. Since 2007 we have used a separate vinification technique for this wine because of its exceptional potential; because of the age of the vines, their roots are deep and yield is low. This vineyard yields about 1000 bottles of wine. Vinification aims for full expression of grape character.

PAIRINGS: 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