VINTAGE
1964
BOTTLE SIZES
750 ML
COUNTRY
Italy
REGION
Piedmont
APPELLATION
Barolo
WINE TYPE
Red
VARIETALS
Nebbiolo
VINEYARD
In the commune of Barolo: San Lorenzo (0.25ha), Rue (0.5 ha), Canubbi (1.0ha) In the commune of La Morra: Rocche di Annunziata (1.2ha)
ORIENTATION
San Lorenzo: Southwest; Rue: Southeast; Canubbi: South-Southeast (bowl); Rocche: Southeast
SOIL
Barolo commune Vineyards: Clay with some Tufa and varying amounts of Sand. La Morra commune Vineyard: Clay with significant inter-fingerings of Sand
VITICULTURE
Traditional, conventional. Rows are spaced at 2.5 meters and plants at 90-100 cms. Average age of vines is about 25 years, ranging from 60-70 years old in the San Lorenzo to newly replanted plots in Cannubi. We do not use chemical pesticides or fertilizers. Composted cow manure is used for fertilization and mechanical mowing is used to keep cover plants under control. Sulfur and copper are used during the season to combat oidium and peronospora. Vines are unirrigated (by DOCG laws).
VINIFICATION
The four vineyards’ production is co-fermented in 3-4 large concrete tanks. The tank does not have an internal temperature control system but fermentation temperatures are monitored daily and the must is cooled with a cold-water heat exchanger if it exceeds 31C. We do not keep each vineyard’s grapes separate during the fermentation; they are mixed together as they arrive at the cantina. No single-vineyard “cru” Barolo is made. The fermentation typically occurs from indigenous yeasts, but we will add yeast if necessary. Pump-overs are performed twice a day. Once fermentation is complete (typically 15-18 days), the wine is left to macerate on the skins (submerged cap) for an additional few weeks. The total length of maceration (including the fermentation time) is from 30 to 50 days, and is generally the only variable in the winemaking for the Barolo on a year-to-year basis and is based entirely on the qualitative character of the vintage. The cantina uses a gentle hydraulic basket press.