Grapes: 100% Nebbiolo
Winemaking: The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color.
Aging: The wine is aged for roughly 30 months in oak and barriques; all parcels are then carefully blended before bottling.
Food Pairings: Hearty stew, wild game, roasted red meats and cheeses.
"Not just from Castiglione. It’s an assembly of many vineyards throughout the Barolo region. In 2015, 77,732 bottles and 1625 magnums produced.
Strawberry, raspberry, a little spice, touch of dusty oak, almond and some flowers. Medium-bodied, succulence of fruit, fresh, slight bitter almond and dried herb character, some chocolate even, but certainly nutty with some mouth-perfume. Dusty almost grainy tannin. Finish is dry and a little orange peel bitter, but the length is good. Nice wine, but needs a couple of years to come together."
92 Points, Gary Walsh, The Winefront