This is the first Barolo cru from Amalia Cascina in Langa, one produced with a selection of grapes from the prestigious Le Coste vineyard in Monforte d’Alba.
The vineyard has a marl-clay soil rich in chalk which allows the vines to produce a Barolo that has structure and volume and yet is soft to the palate, warm and pleasing.
Name Barolo DOCG
Town Monforte d’Alba
Grapes 100% Nebbiolo
Vineyard size 1ha in the area of Le Coste in Monforte
Vineyards Le Coste in Monforte d’Alba, east/southeast exposure, average altitude of 400m above sea level on the last hills of Barolo before Serralunga. The type of soil is marne di Sant’Agata fossili sabbiose of the Tortonian ages.
Year of planting 1982
Vine training Guyot
Vineyard density 5,000 rootstocks/ha
Yield 6000 kg/ha
Winemaking method The grapes come from a single vineyard and are picked by hand. Fermentation takes place with maceration of the skins on the must for around 20-30 days depending on the harvest and according to tradition. After maceration the wine undergoes malolactic fermentation to then age in 2,600-liter French-oak barrels for around two and a half years. The wine then ages further in the bottle before sale.