When comparing the 2020 vintage to the previous ones, we can note an early budding which was caused by a mild winter with regular rain and above average temperatures. Sebsequently, thanks to a good water supply, due to a well distributed medium intensity of rainfall, and temperatures that reached seasonal averages, the vines were able to develop regularly during all of the phenological phases. All of this allowed a good control of fungal pathogens (oidiums and Peronospora) in the vineyards.

Fermentation and Maceration: 25 days in oak vats
Malolactic Fermentation: Developed
Refinement: 20 months in oak + 17 months in bottle
Bottling: July 2022

Vineyard: Rabajá – Village of Barbaresco
Exposure: South - Southwest
Yield: 45 hL/ha
Age of Vines: 25-27 years old

Grape Variety: Nebbiolo
Alcohol: 15% vol.
Total Acidity: 5.35 g/L
pH: 3.55
Total Extract: 27.5 g/L

Early reports of the 2019 vintage have described it as a classic year. A cold, wet spring slowed vine growth and the persistent rain made rot and disease a threat. However, despite the added risks, the rains gave the soils the much-needed water to survive the summer months. June delivered a fantastic summer with the hot, dry days lasting through to August when a hailstorm broke loose. Good conditions swiftly picked up again and idyllic weather continued into September.

Fermentation and Maceration: 25 days in oak vats
Malolactic Fermentation: Developed
Refinement: 20 months in oak + 17 months in bottle
Bottling: July 2021

Vineyard: Rabajá – Village of Barbaresco
Exposure: South - Southwest
Yield: 45 hL/ha
Age of Vines: 24-26 years old

Grape Variety: Nebbiolo
Alcohol: 14.5% vol.
Total Acidity: 5.35 g/L
pH: 3.55
Total Extract: 27.5 g/L

Vintage: The 2017 vintage will be a year to remember for the challenges that growers faced from Mother Nature,  namely hot weather and very little rain. Surprisingly, the wines produced do not show any notes of over-ripeness  commonly found in a hot year. This balance in the wines is attributed to the stark temperature swings with cool summer nights tempering the hot days. The Barbaresco is fruit-driven with good acidity, and the Barolo is rich and austere.

• Grape variety: Nebbiolo
• Subarea: Rabajà (village of Barbaresco)
• Area: 0.6 ha
• Vineyard exposure: Southwest
• Age of vines: 20-24 years old
• Soil: Calcareous clay
• Vineyard density: 4,000 vines per hectare
• Yield: 45 hL/ha
• Harvest date: September 22, 2017
• Fermentation and maceration: 20 days in stainless steel vats
• Malolactic fermentation: completely developed
• Refinement: 20 months in Botti cask of French oak,17 months in bottle
• Bottling: July 2019
• Alcohol: 14.5% vol.
• Total acidity: 5.60 g/L
• pH: 3.51
• Total extract: 28.7 g/L
• Optimal period for consumption: 2021-2045

Created from a balanced growing season and a summer that was never too hot, 2016 will be a vintage to remember for the quality of the wines produced. Low humidity, no heat spikes and perfectly timed rain resulted in one of the latest harvests in the last few years. The Nebbiolo from this year is full-bodied and fragrant, and the Barolos and Barbarescos are grand wines that will only benefit from extended aging. A classic vintage of old times.

• Grape variety: Nebbiolo
• Subarea: Rabajà (village of Barbaresco)
• Area: 0.6 ha
• Vineyard exposure: Southwest
• Age of vines: 20-22 years old
• Soil: Calcareous clay
• Vineyard density: 4,000 vines per hectare
• Yield: 45 hL/ha
• Harvest date: September 24, 2016
• Fermentation and maceration: 20 days in stainless steel vats
• Malolactic fermentation: completely developed
• Refinement: 20 months in Botti cask of French oak,17 months in bottle
• Bottling: July 2018
• Alcohol: 14.5% vol.
• Total acidity: 5.40 g/L
• pH: 3.48
• Total extract: 28.3 g/L
• Optimal period for consumption: 2020-2040

• Grape variety: Nebbiolo
• Subarea: Rabajà (village of Barbaresco)
• Area: 0.6 ha
• Vineyard exposure: Southwest
• Age of vines: 20-22 years old
• Soil: Calcareous clay
• Vineyard density: 4,000 vines per hectare
• Yield: 45 hL/ha
• Harvest date: September 24, 2015
• Fermentation and maceration: 20 days in stainless steel vats
• Malolactic fermentation: completely developed
• Refinement: 20 months in 110hL Botti cask of French oak, 17 months in bottle
• Bottling: July 2017
• Alcohol: 14.50% vol.
• Total acidity: 5.30 g/L
• pH: 3.51
• Total extract: 28.6 g/L
• Optimal period for consumption: 2019-2032