Barolo Del Comune di La Morra DOCG
Wine exported to
Most recent awards
- 2017 | Wine Enthusiast93
- 2017 | James Suckling95
- 2016 | 201695
Length of alcoholic fermentation:
Type of yeast:
27 °C (80.6 °F)
Submerged Cap Maceration
Length of maceration:
up to 45 days after fermentation
From 10 to 50 Years Old
Type of oak:
Aging before bottling:
Aging in bottle:
Calcareous clay with magnesium content
300-380 meters (984-1,247 feet) above sea level
4,000 vines per hectare
Time of harvest:
A beautiful garnet red enriched with ruby reflections. On the nose it presents a rich fresh bouquet, elegant, dominated by floral aromas, such as violets and roses petals. Long and intense.
Best served at 16-18 °C (60.8-64.4 °F).
Pairs well with all meat dishes and aged cheese.
The Marcarini family and Valter Bonetti