Food pairings: tajarin with ragù, mushroom risotto, roasted poultry, braised veal, herb lamb, or aged cheese

Produced with grapes, from Sarmassa and Terlo areas.

Altitude: Sarmassa, 250 m.s.l. - Terlo 300 m.s.l.

Exposure: Sarmassa, South - South West - Terlo, South East

Total Surface: Sarmassa, 2 hectares - Terlo 005 hectare

Soil: Calcareous and clayey. In Terlo a small percentage of sand

Growing system: espalier with Guyot pruning

Density: 5,000 plants per hectare

Yield: 7.0 tons per hectare

Average age of the vines: Sarmassa 15/25 years - Terlo 25 years

Harvest: manual last week of September, first half of October

Average production per year: 7,000 bottles

Vinification and ageing: Maceration with skins for around 30/50 days depending on the vintage, ageing in 25Hl oak barrels and in 500/600l oak tonneaux for 24 months, then minimum two years ageing in bottle

Federico Scarzello (pictured above) is the third generation to make wine at his family’s estate in Barolo, taking over in 2001. Since then he has gone from strength to strength, and has been tipped as one of Barolo’s rising stars for his respect for traditional winemaking combined with an utter dedication to quality. Long macerations, very large casks, and very minimal intervention in the cellar are the hallmarks of this winery.