Traditional in style yet fresh, structured and accessible. The sandy soils lend fruitiness and elegance to the resulting wine and the combination of traditional vinification and modern technology creates a wine which is not only accessible in its youth, but will also age extremely well. The acidity and tannins characteristic of the Nebbiolo grape are tempered by Massolino's winemaking skills, producing a wine with wonderful liquorice and rose petal aromas, typical of great Barolo, together with soft, ripe fruits.
Vineyards:
The 1.7 hectare Margheria vineyard is at an altitude of 340 metres above sea level. The soil is predominantly limestone with a fair percentage of sand. The vines are 25 years old on average and are Guyot trained, with 5,300 vines per hectare.
Vinification:
Fermentation and maceration lasted for around 15 days at temperatures between 31-33°C. The wine was aged in traditional large oak barrels for at least 30 months, followed by a further year in bottle before release.
