Barolo di Villadoria comes from a selection of grapes from different vineyards owned by the Lanzavecchia family, all within the municipality of Serralunga d'Alba. We are in the medium hills, the exposures vary from south to south-west, the soils are composed of calcareous marl of sedimentary origin mixed with layers of sand and the plants are on average 20 years old. The grapes, harvested by hand, are de-stemmed and pressed with great delicacy; alcoholic fermentation takes place in stainless steel vats at a maximum temperature of 28° C, with maceration ranging from 18 to 25 days. Malolactic fermentation takes place spontaneously, then the wine is aged in medium and large Slavonian oak barrels for a period of about 18 months, then another about 20 months in fibreglass, cement and steel vats.

BAROLO VILLADORIA 2017: TASTING

The Barolo di Villadoria is of the typical colour between ruby and bright garnet. The aroma is intense and traditional, reminiscent of dried rose and violet, undergrowth, cherries in spirits, liquorice, truffles and tobacco. On the palate, it is balanced between the austere tannic-acid components and the softness of fruit and alcohol. Perfect in the company of the Finanziera from Langhigiana.