Ca’Gialla Barolo is produced in the townships of Serralunga and Novello, where the terrain has South/East exposure and the soil is clay and limestone. The area yields 7000 Kg of grapes using the guyot vine training system which produces fruit bearing canes of 8 – 10 buds. Hand harvested in October, after crushing and de-stemming, the grapes undergo about 40 days maceration using the submerged cap technique. Alcohol fermentation is achieved in steel vats. The wine is then matured in slavonian oak barrels for about 24 months.

Tasting Notes: The nose is intense, rich with hints of black fruit, blackberry and spices. The taste is intense, dry, full bodied, long, with character, and persistent finish. It’s very elegant.