100% Nebbiolo from 30 years old vines. Maceration occurs over 15-20 days. A part is aged for 18-24 months in French oak barriques (60% new – 40% used-once) a part is aged for 24 months in 50hl Slavonian oak, then blended.
This was a very expensive year to make wine. The team at Domenico Clerico had to deal with three devastating hail storms and were forced to use helicopters (something that is no longer allowed today) for vineyard treatments. Happily, the 2014 Barolo seems to have moved past its difficult birth. Tasted today at this young stage in its evolution, the wine is steady and intense with lovely berry tones that rise delicately to the top. The mouthfeel is also richer and more complete than I expected. The blend is 90% Nebbiolo from Ginestra and 10% from Mosconi.