1st vintage: 1970
Conca (La Morra)
End of September beginning of October
Destemmed and crushed
Thermo-controlled fermentation at a temperature of 30°C (85°F)
Average time of maceration: 7 - 10 days
Malolactic Fermentation in November in oak barrelst
Aging: two years in French oak barriques and barrels of 25hl
Longevity media of wine
over 25 years
Color: garnet red. A delicate and persistent bouquet with traces of licorice, mint and Lebanese cedar pine. Mineral, full flavored, warm and agreeable tannic.
Notes on wine and food pairing
The small Conca vineyard (6900 mq) is the hollow of the Abbey of Annunziata (our Lady of the Annunciation). It's one of the oldest sub zones of the entire Barolo District, an area already appreciated by the Benedictine Monks starting from the XII century. It's blue marl soil and the particular microclimate give a good power and long life.
Growing here is the purple red "Anemone Coronaria" flower, a one-of-a-kind rarity in the entire Langhe region. A great wine for important dishes, red meats on the spit or grilled, game, "grande cuisine" white and red meat dishes and aged cheeses.