Cerviano-Merli comes from the grapes of the homonym cru, perfectly exposed towards the south. With a notable structure and depth, Cerviano-Merli reveals its aromas over time and it is a wine destined for longevity.

Variety:
Nebbiolo

Vineyard of production:
Cerviano-Merli - Novello

Average age of vineyards:
21 years

Yield:
55 quintals per hectare

First year of production:
2001

Winemaking:
Crushing-destemming followed by maceration on the skins. Spontaneous alcoholic fermentation in stainless steel tanks at a controlled temperature using indigenous yeasts and in contact with its skins; daily pumpovers. Submerged cap maceration follows. Finally, dry racking, decantation, and transfer to barrels.

Malolactic fermentation:
Completely spontaneous, carried out during submerged cap maceration.

Aging:
In Slavonian oak barrels of 50 hectoliters for a very long time. Assemblage and bottling, then rests in the bottle at a constant temperature of 14° C (57° F) for several months before release.

Tasting notes:
A Barolo with a notable structure that is slower to reveal its ample aromas due to its cultivation in soils with very little sand. For this reason, it is aged in the cellar for four years. Develops notes of dark tobacco, blueberry, licorice, and a mineral base. Serve at 18° C (64° F) after bringing it to room temperature in the bottle for at least 24 hours.