Barolo DOCG Vigne Unite
“Unity is strength”. In fact, Barolo VigneUnite originates from the union of grapes harvested in two different, small plots of vineyard, located in La Morra (Bricco Rocca) and Serralunga d’Alba (Teodoro). I love making wine in easy way, letting indigenous yeasts ferment, and keeping the skins macerate for many days. Afterwards, during the period of ageing in oak, I play my best to achieve a Barolo rich in body, elegant and with a long-lasting taste. The same passion of a tailor inspires me during these moments, as it was in the old times of traditional winemaking in Barolo region.
100% Nebbiolo grape
“Bricco Rocca” in La Morra (Altitude: 250 meters above the sea. Facing: South-East. Soil: silty-sandy rich in calcare. Year of planting: 2002. Surface: 0,25 Ha). “Teodoro” in Serralunga d’Alba (Altitude: 280 metri s.l.m. Facing: East. Soil: silty-clay rich in calcare. Year of planting: 1990. Surface: 0,25 Ha).
Period 28th September – 10th October according to the year. Manual harvest into small baskets.
fermentation starts approximately 48 hours after soft grape de-stemming and crushing. The fermentation starts naturally, without the addiction of selected yeasts, as well as the maceration of the skins. It takes place along 2 weeks, at a controlled temperature of 27°-28°C. During the maceration process, I personally carry out frequent pumping over and pigeage, in order to optimize the extraction of polyphenols and ensure the development of best aromas.
24-28 months in French oak. At the beginning, ageing starts in 225 L barriques, afterwards it continues into 500-600 L tonneau. During this long period, I make decision of the best blend of two wines originated by the 2 different plots.
Deep garnet red with orange reflections typical of the Nebbiolo grape. On the nose, the spicy hints coming from the oak and the vineyard itself melt with elegant fruity aromas like red and blue barriers and violet. On the palate, it is full-bodied with a subtly veined background of oak aromas enhancing the typical violet and marasco cherry aftertaste..
Excellent with red meat dishes, game, roasted meat and braised beef. Perfect combination with rich dishes due to its tannic base that clean the mouth. Traditionally served with hard mature cheeses and blue cheeses, but you may also sipping Barolo VigneUnite with dark chocolate.
Serving temperature, aging and vintage production.
Barolo VigneUnite may age in cellar over 15 years, anyway it reach his best around 10/12 years after the harvest. It is essential to store bottles in a horizontal position, in a dark and temperature controlled room to ensure its long lasting maturation. Ideally served in wide glasses at 16º/18º C.
Annual bottle production
around 2700-3300 bottles per year; also available in a very limited 1.5 L magnum edition.