Classification: Barbaresco DOCG


Grapes: Nebbiolo 100 %


Origin & Soil: the Bric Turot vienyard in the township of Barbaresco with soils from the Tortonian-Messinian period known as “Sant’Agathaa fossil marls”, rich in elements such as manganese, zinc, and borium. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode (silty marls).


Taste: A garnet red wine in color with dark ruby highlights and with a complex nose with notes of liquorice, berry fruit, cinnamon, cloves, and violets. The flavors feature solid and ample tannins and a long finish of ripe fruit. With its full body and significant structure, it is an excellent match to meat dishes and to cheese. Serve at a temperature of 17° centigrade (62° Fahrenheit).


Climate Vintage: The 2014 vintage, despite the fact that it was one of the most difficult in terms of the management of the vineyards due to adverse meteorological conditions, gave some pleasurable surprises in terms of the grapes which were fermented thanks to a favorable final phase of the growing season.
An early spring favored a precocious renewal of the vegetative activity of the vines compared to the preceding vintage, but a rainy summer (well above average levels) favored fungal attacks which compromised the quality of the grapes. 
Both the month of September and the month of October were unquestionably positive from the climatic point of view, with useful temperature swings between daytime warmth and evening and nighttime coolness, assisting the ripening of the grapes and the completion of their physiological maturity. 
Arneis and the Moscato showed sugar levels compared to those of the 2013 vintage along with a well sustained acidity. 
For the red grapes, the common factor was the elevated quantity both of coloring material and structuring elements, with wines which were highly colored and vibrant in their acidity. 


Vinification: selected grape bunches were destemmed and pressed. The fermentation on the skins lasted approximately ten days at a maximum temperature of 30° centigrade (86° Fahrenheit) and the malolactic fermentation finished before the beginning of winter. The wine ages for at least 12 months in oak casks of different sizes and capacity.