BAROLO SERRALUNGA D'ALBA MAGNUM

The fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the skins for further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation. One year in barriques from Allier and one year in oak casks still from Allier (2000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, the lenght depends from the characteristics of the vintages, but never less than 12 months. Shelf-life: The wine will reach its peak 6-8 years after the harvest, but its life can vary considerably depending on the vintage.

The colour is garnet-red with ruby thighlights that take on a slightly torange tone over time. It has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The taste is dry, but soft, full-bodied, velvety and wellbalanced, and is very long-lasting. Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company.