Barolo Riserva D.O.C.G.
Production zone and characteristics
The grapes come from vineyards halfway up the hillsides in Serralunga d’Alba, all owned by the Lanzavecchia family, which are south to south-west facing. The training system used is Guyot, at planting densities of around 4500 vines per hectare and yields of around 50 hectolitres. Only potentially top quality grapes are selected for Barolo Riserva, and only in specific years.
The grapes are harvested and selected by hand, destemmed and crushed gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. The time on the skins varies from 22 to 28 days, depending on vintage. Racking off takes place at the end of the alcoholic fermentation. Once the first fermentation is finished, the temperature of the new wine is made use of for the spontaneous onset of the malolactic fermentation.
The wine is aged for a total of 5 years, in medium sized Slavonian oak barrels for around 20 months, and then the remaining time in fibre-glass, concrete and steel tanks. An exceptionally powerful wine, it needs time to temper its considerable, tough tannins.