The colour is a deep garnet red with ruby nuances. The aroma is intense and persistent with clear scents of spices, cinnamon, absinthe, tobacco and dog rose. The taste is full and elegant, with soft and enveloping tannins. Pleasant spicy and woody notes that merge perfectly together.
The grapes used to make this wine grow in vineyards situated on hills with a good slope, composed of clay and limestone soils, alternated with firm layers of sandstone and covered by quartz sands and very fine silt. This creates a structured wine, rich in trace elements, that has a vigorous but balanced character and can fully express its bouquet.

Before that, the wine made from the nebbiolo grape variety offered a completely different taste experience: it was a sweet, sparkling wine. As a matter of fact, in 1787 Thomas Jefferson, who was later to become President of the United States, tried nebbiolo while he was staying at Hôtel d’Angleterre in Turin. In his travel journal, he described it with these words:Before that, the wine made from the nebbiolo grape variety offered a completely different taste experience: it was a sweet, sparkling wine. As a matter of fact, in 1787 Thomas Jefferson, who was later to become President of the United States, tried nebbiolo while he was staying at Hôtel d’Angleterre in Turin. In his travel journal, he described it with these words:

"As silky as Madeira, as astringent as Bordeaux and as brisk as Champagne."

Thomas Jefferson.

It was only later, thanks to an intuition of Marchesa Giulia di Barolo, that the wine took its full-bodied, stable and noble character. She decided to build new cellars to make wine in large casks, a place that was protected from the cold temperatures of late autumn.
Still today, in five of these centuries-old oak casks, thanks to constant and careful maintenance, Barolo renews its history every year.

Pairing Suggestions: It goes well with traditional egg pastas from the Langhe (tajarin), meat-stuffed ravioli, red meats, boiled meats, braised meats and game. It is ideal for sheep and goat toma cheeses and hard ripened cheeses.

Maturation: The wine is aged for 2 years, a part in Slavonian oak barrels and the other part in French oak barrels (30 and 120 hectoliters). The fining carries on in bottle, for 12 months, before going into the market.