Barolo’s wine born in these land but we dedicated love and meticulous work for the entire year. We start with the winter pruning of the vineyards (“guyot” method), followed by other jobs of allegation, cleaning and cutting of the vine until up to an accurate selection of the best bunches during harvest.
Then the process of the product’s transformation begins: wine-making starts in the Barolo winery with pressing and the traditional fermentation of about thirty days. The entire philosophy of our Barolo Brunate is rigorously traditional, with fairly lengthy macerations followed by long maturations of about three years in 30 or 50-hectolitre oak Slavonian barrels and 12 months’ bottleageing before release.
It can be enjoyed after a few months in the bottle, but will continue improving and developing its elegance during the years…. it is the true jewel of italian and international enology.
Colur:Ruby red, very intensive red.
Fragrance: Very pleasant and delicate, recalling wilted roses and notes liquorice and wood vanilla.
Taste: Velvety, dry, rounded, rich and balanced in body and structure.
Temperature: 18 – 19°C.
Gastronomic’s combining: Risottos, fondues, game, red meat and meat in general (roasts, grilled or skewered).
To drink: better in carafe.
Harvest: Middle / End of October
Wine making: Classic method
Maturity: In bottles
Ageing: In Slavonian wooden barrels
Period of maturity: 3 years in wood + 1 year approx in bottle
Bottle sized: 750 ml
Bottles produced (n°): 10.000 per year
Area of production: La Morra – Brunate
Vine: Nebbiolo da Barolo 100%
Altitude: 350 m
Solar Exposure: South West
Breeding kind: spalliera / guyot method
Soil: Gravely clay
Year plant: 1970 with following renewals and 2000
Surface: 4 hectare
Kg of grapes for hectare: 8000 kg
Alcohol in vol (%): 14.20 % vol.
Total acidity: 6.16 g/L
Dry Extract: 29.4 g/
Total sugar: < 1 g/L
Volative Acidity: 0,60 g/L
Total SO2: 71 mg/L