THE PRODUCER: San Biagio Azienda Agricola

Growing location: The historic San Biagio, Galina, Roncaglie and Serra dei Turchi vineyards located in La Morra, in sun-blessed positions at altitudes varying between 300 and 400 metres. The soil is mainly composed of calcareous marl and tufa, with the particular properties of each vineyard giving the wine extreme richness and complexity.

Harvest: October. The average age of the vineyards (over 30 years old) and their great vegetative equilibrium contribute, along with the thinning of the bunches performed by hand from early July, to the production of grapes of the highest quality.

Vinification: The traditional-style vinification takes place with lengthy maceration on the skins, during which delicate breaking up of the cap ensures effective extraction of the polyphenols. The alcoholic fermentation in heat-conditioned steel tanks lasts 30-35 days, catering for a very complex, slow, homogeneous fermentative-enzymatic process which allows for excellent development of this Barolo’s rich aromatic framework.

Aging: In Slavonian oak casks (60-80 hl) for 24 months, during which the wine acquires elegance, finely balancing its wealth of substances. This is followed by 1 year in the bottle, when the tannins soften, and the fruity, flowery and above-all spicy overtones evolve.

Nose: Complex, with floral notes and black-berried fruit, including ripe blackberry. Spicy aromas – especially tobacco – follow, along with underbrush and tar: lingering tertiary aromas tending to the ethereal.

Taste: Appealing full flavour, a well-balanced structure, and balsamic notes that merge beautifully with the sweetness of the tannins. Nice hints of liquorice, tobacco and tar on the finish.