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The Barolo DOCG Vigna San Pietro is made with grapes coming from the Nebbiolo vineyard shown on map page no. 7, 272. Southwest exposure.
Vinification: During the ripening of the grapes we thin out the bunches to optimize the yield and then hand-select them before they undergo soft crushing. Selected yeast that respect the fragrant aroma of the wine is added to the must. At the end of temperature-controlled fermentation, the wine is drawn off and racked. The wine remains for at least two years in barriques from Allier (France). It is then prepared for bottling and bottle refinement up to a year before it arrives on the market a minimum of four years after the vintage.
Visual aspects: Brilliant, garnet-red of good intensity, with slight garnet/orange highlights.
Olfactory aspects: Ethereal, intense and persistent, with violet notes, cherry, spices (cinnamon, cloves), vanilla, leather, chocolate.
Taste aspects: Dry, warm, of generous body, robust and suitably tannic, but not too austere, soft, balanced and harmonic, very intense and persistent finish with sensations reminiscent of the nose.
Serving temperature: 61/65° F - 16/18° C.
Aging/Method of storage: At least 18/20 years if stored correctly, far from light in a dry and constant temperature, in the same horizontal position as when it arrives in its case until the moment of consumption.
TECHNICAL SHEET
VINTAGE 2004
VINTAGE 2003
VINTAGE 2001
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