Fruit is picked usually around the third week of October. Vinification is made in custom-designed vertical tini, with gentle punch down and rinsing of the cap. Maceration lasts 40 to 50 days on average. Malolactic is held in stainless steel, the following spring.
Coste di Rose is possibly the most approachable cru of Barolo at this stage, with roses and a floral-dominated nose, combined with marasca cherry and hints of licorice and mint. A very elegant and pleasurable structure that flows gracefully on the palate with a lingering and sapid finish. Nomen omen.
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