The Barolo della Tradizione of Marchesi di Barolo is produced with grapes that come from vineyards on hills with good slopes, characterised by clayey limestone soils, interspersed with compact layers of sandstone and covered with quartz sands and very fine silt. The vinification takes place in steel. The wine is then transferred into vitrified concrete vats, specially made with cork insulation, the wine maintains the post-fermentation temperature of about 22° for a long time. In this way, the malolactic fermentation (a fermentation carried out by lactic bacteria which transforms malic acid into lactic acid, modifying the acid structure of the wine and making it softer) starts and ends spontaneously in a short time. The wine is first aged in small oak barrels, then it is assembled in traditional large Slavonian oak barrels. Before being put on the market it completes its refinement in the bottle for a few months.

BAROLO OF THE MARCHESI TRADITION OF BAROLO: TASTING

The Barolo of the Tradition of Marchesi di Barolo is garnet red in colour with ruby reflections. On the nose, it is oriented towards exotic spiciness and balsams, then the fruit and the flower. In the mouth, it has tannin and structure. To be served with guinea fowl stuffed with chestnuts, but also more simply with Castelmagno.