Marchesi di Barolo

The grapes come from vineyards located on slightly sloping hills characterized by medium-bodied marl where fine soil components, such as silt and sand, prevail over clay. However, the high content of mineral nutrients in the clay gives the wine a remarkable structure. The grapes are collected and quickly taken to the cellar, where they are softly pressed to extract only the noblest and most aromatic parts of the skins and the outer area of the berry. The wine is racked into steel tanks or cement tanks to preserve its typical, fresh fragrance. The prolonged permanence on its own fermentation yeasts makes this wine long-lived and able to evolve even further once uncorked and poured into the glass.