Traditional method of long maceration: natural fermentation without added yeasts until 40 days in stainless steel tanks
6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (20-25 hl) and a successive refinement in the bottle
The color is classic intense garnet red clean and of good substance on the nose with floral and fruity notes with bints of liquorice and roots. Wine of character with marked tannins. Velvety and harmonious with notes of sweet spice and jam
The Barolo Castellero is very good with red meat, game and aged cheese. Well as with many rich international dishes
Area of production:
The historic “Cannubi” cru in the village of Barolo
100% Nebbiolo, variety: Michet and Lampia
Hilly zone at around 280 meters a.s.l.
Tortoniano, marl with tuff and a prominent presence of sand, making it always dry.
Age of the vineyards:
In the first fifteen days of October
4000 bottles a yearTECHNICAL DESCRIPTION PDF