The winemaking process is traditional, with fermentation lasting approximately 8-10 days in stainless steel vats at a controlled temperature of 30-31°C. A floating cap is used, and the must is frequently pumped over. Following fermentation, the must is left on the skins for several days to optimise the extraction of polyphenolic compounds and to initiate malolactic fermentation.

The wine is then aged for a minimum of two years in large oak casks, sourced from Slovenia and central France, followed by at least twelve months of maturation in the bottle.

Perfectly suited to rich red meats and medium to mature cheeses, it also makes an excellent choice as an after-dinner wine.

Admired as the 'King of Wines,' Barolo is the pinnacle expression of the Nebbiolo grape. This Barolo, made from Nebbiolo in Piedmont, is powerful and concentrated, featuring classic notes of liquorice, red fruit, and perfumed roses.