Barolo, 2019

Intense and aromatic with a good pliant structure embracing notes of red plums, forest fruit, wild herbs and raspberries. Not heavy, this is a typical ’19 insofar as it is juicy and long with a certain acid spine that keeps all the fruit in check. The 2019 saw 22 months in wood and, like the classic Barbaresco, is fermented in stainless steel and sees a shorter 30-day cuvaison. Effectively a Barolo Comune di Verduno but not labelled as such, it is comprised of four vineyards, each vinified separately so that they can adapt to the character of the site. Boscatto, close to the La Morra border, brings power from the younger clay soils, whilst Campasso, Rodasca and Massara have a more similar composition of primarily fossilised Sant Agata marls. Massara has a bit more limestone than the others.