Producer >
A 14ha estate run by Alessandro Locatelli who has worked hard in recent years to improve all parts of this estate. His aim is to offer an unmistakeable expression of Barolo from La Morra, enhancing complexity, elegance and finesse. Winemaking is traditional – twenty days of maceration post fermentation followed by up to 36 months in large older Slavonian barrels.
Winemaking >
"VINEYARDS - A single vineyard located in the highest portion of the
subzone Rocche dell’Annunziata in La Morra
SOIL TYPE - Calcareous/Clayey
DENSITY OF PLANTS - 4,800 vines/Ha
PRODUCTION - 4,062 bottles - 240 magnum - 50 jéroboam
DATE OF HARVEST - October, 15th 2013
WINEMAKING - Maceration for 18 days at 26°C | 79°F
AGING - 30 months in Slavonian oak barrels"
Nebbiolo
14
ITALY
6
Cork
Rocche Costamagna
HVE
Vegan
Vegetarian 
Fact Sheet
