Denomination: Barolo D.o.c.g. 2016 "La Serra"

Alcohol: 14%

Vintage: 2016

Training system: Guyot

Grape variety: 100% Nebbiolo

Altitude: 230 m.s.l.m.

Exposure: South Geological origin: Marls of S. Agata fossils - more or less sandy gray-blue marls, with local sandy-conglomeratic intercalations;

Soil type: Typic Ustorthent, fine and calcareous, of the hilly slopes;

Plant density: 4200 vine stocks / ha surface;

Training system: espalier;

Pruning system: Guyot;

Production yield in grapes: 8000 kg of grapes / ha surface;

Production yield in wine: 5200 L wine / ha.

TASTING NOTES

Color: garnet red with orange reflections;

Smell: intense with sensations of wood and hints of ripe fruit combined with spices;

Taste: full-bodied and persistent. The tannins are austere, but without causing bitter or lapping sensations.

Red wine, aged about 38 months, part of which in wood, produced with Nebbiolo grapes from the area with Controlled and Guaranteed Designation of Origin Barolo.

The perfect exposure of the vineyard, combined with climate and soil, allows to obtain a very long-lived and elegant wine.

GASTRONOMIC PAIRINGS

Due to its structural characteristics it goes well with meat dishes, roasts and savory aged cheeses.

Serving temperature: 18 ° C

FEATURES

Nebbiolo is a late ripening vine. It is harvested between the end of September and the first half of October.

Once transported to the company, the grapes are destemmed, crushed and sent to thermo-conditioned stainless steel tanks where the alcoholic fermentation takes place. This lasts at least a week and takes place at a temperature of 28-32 ° C.

After racking and racking, the wine is kept on the fine lees (sur lies), at a temperature of 20-22 ° C, for a period of at least two months and here it also completes the malolactic fermentation.

Then begins the refinement period which lasts 38 months, of which a part takes place in first and second passage barriques (225 L).

Finally, more than three years after the harvest, the Barolo DOCG Borzoni is bottled and after at least 6 months of rest in our cellar it is launched for marketing.