Barolo Sarmassa, Brezza

BAROLO SARMASSA

Location

town of Barolo

Soil structure

clay-silt

Composition of soil

silt 43.2%, clay 30.5%, sand 26.3%

Trellising

Vertical canopy

Vineyard expansion

1 ha

Pruning system

traditional Guyot

Exposure

West, Southwest

Planting with

1 m X 2.7 m

Altitude

300 m

Plant density

 3,700 plants per hectare

Varietal

Nebbiolo

Sub varietal

Lampia, Michet

Production

about 6,000-7,000 KG / ha

Rootstock clone

420 A, K5BB

Year planted

1941/2000

Soil characteristics

In ancient times, this area was called Salmassa, a name that probably originates from a source of brackish water welling up in its vicinity. The soil of this vineyard, as is in the towns of Barolo and La Morra is made mostly from SANT’AGATA FOSSIL MARNE (TOV). The wines produced here are of grater quality in dry years: in fact, the highest percentage of clay and silt ensures a larger water retention, resulting in less stress on the vines that dwell in this land

Production process

The winemaking system is one very close to the traditional method for Nebbiolo from Barolo, with a difference in the length of maceration which in this case is generally higher because the grapes have usually softer tannins

Serving recommendations

Barolo coming from this vineyard is much more elegant resulting in an earlier readiness for consumption. The usual combination suggest the game and read meat but given its elegance, goes well also for the whole meal. This Barolo produced by the family only in great vintages with an indication of the MEGA (Additional Mention of the Geographic) in about 9/10 years after the harvest you will have a great wine for conversation and therefore only recommended in very good company