The ageing of this Barolo is a fascinating interplay of tradition and modern craftsmanship. The careful harvest begins in October, when the grapes have reached their optimum degree of ripeness. Only the best grapes are selected manually and in small, perforated crates to protect the delicate fruit. After the harvest, a meticulous selection takes place on vibrating tables, followed by a gentle pressing that allows the full aroma spectrum to develop. Fermentation in temperature-regulated stainless steel tanks allows precise control of the process, while daily pumpovers encourage the extraction of color and tannins. Contact with the skins lasts 12 to 16 days, giving the wine its deep red color and structure. After malolactic fermentation, the Barolo is aged for 36 months in French oak barrels - a balanced combination of large and small barrels that give the wine a fine complexity and elegant woody notes. This maturation is crucial to bring out the multi-layered aromas of ripe fruit, spices and earthy nuances. Before the wine is finally released onto the market, it rests in the bottle for at least six months. This period of bottle ageing gives the Barolo the opportunity to harmonize its aromas and develop the elegance that makes it a true delight. A Barolo that tells its story with every bottle and reflects the soul of Piedmont.