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The Dolcetto is aged in steel vats: it is bottled in the summer, when the weather is hot.

For several years now, for his top of the range Barolo, Vigna San Giacomo, Dario has been using an ageing system which is midway between traditional and modern.

The Nebbiolo da Barolo is left in barriques for about 15/18 months, and it is here that malo-lactic fermentation takes place. The wine is then blended in medium-sized French oak barrels (20-25 hectolitres) where it ages for another year before being bottled in the summer prior to the year of the wine’s release for sale.

Dario makes no comment on this ageing system, simply explaining that it is extremely personal and that he is doing exactly as he pleases, and the results are obvious.

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