Soft pressing of grapes, maceration with grape skins for around 6-9 days at a maximum temperature of 30°C. After the malolactic fermentation in spring the wine is decanted into oaken barrels from Slavonian with a capacity of 30-40 hectaliters in which the Barolo matures for 24/30 months. After the clarification, the wine is bottled without filtration With a ruby-red colour, the Barolo has a rich, elegant and subtle bouquet which gradually recalls the scents of violets, plums and cherries; the spices cinnamon, pepper and licorice, as well as tobacco and white truffle. It has a dry and well-balanced flavour: thick at first with a dense and velvet consistency, then elegant, harmonic and in the end lingering. Bearing up well against ageing, the Barolo begins to open out around the fourth year and will fully come into its own around the eighth to tenth year.