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Vinification: vinification of grapes from different crus of Nebbiolo grape. The average age of the vines is 35 years old and have 4,500 plants per hectare. The alcoholic fermentation lasts from 18 to 28 days at a temperature of 28 ° -35 °. Following malolactic fermentation in steel and / or barrels. All vineyards are vinified and aged separately, up to the moment when you select Botti / CRU / vineyards that will be used in that year for the Barolo Castiglione.
Aging: the total period of aging in wood is 2 years in oak barrels for four months for the period necessary for the performance of the natural malolactic and subsequent transfer in large barrels for about 20 months. Step steel for a few months before bottling. The work in the vineyard, the quantity of grapes, winemaking and aging is the same of our Barolo Castiglione, is only a selection of wines to 3 years / vineyards that show more elegance and more readiness for consumption without a more prolonged aging in the bottle as we do for Castiglione.
Description: fruity with hints of mint, spices and candy. Round tannins and elegant addition to a long finish and refined. Robust, intense, powerful in his youth; complex, elegant with aging.
Combinations: beef stew, wild game, roasted red meats, pasta with meat sauce, fresh or seasoned cheeses.
Total acidity: 5.38 g / L
Total extract: 27.6 g / L