Each vineyard is vinified separately, and after destemming and light crushing, the must is covered with CO2 for a gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native yeasts. A gentle maceration takes place in upright open-top steel tanks for the first 7-18 days of alcoholic fermentation. Immediately after alcoholic fermentation, which takes about 28 days, malolactic fermentation takes place in 500-liter French oak casks. The wine is aged in these casks (25% new) for 24 months.
The warm-but-not hot vintage of 2018 gave us a Le Vigne Barolo of great delicacy and excellent structure. The nose is forceful but not explosive – it is balanced and open, expanding upwards in the glass with spicy notes framing black and red fruits. On the palate, the wine is open and engaging, recalling vintages of similar climatic character such as 2012 and 2015. The tannins are ripe, open and silky, the mouthfeel is filling without being heavy, the acidity is fresh and the finish is long with a distinct mineral note.