Vino Rosso

The early Experiments

Vino Rosso Lotto 14

Production: 386 bottles 750ml / 103 magnum 1500ml / 12 double-magnum 3000ml

Vino Rosso Lotto 13

Production: 385 bottles 750ml / 115 magnum 1500ml / 6 double-magnum 3000ml

Vino Rosso Lotto 12

Production: 377 bottles 750ml / 114 magnum 1500ml / 6 double-magnum 3000ml

Brief Notes on the 2012-2013-2014 experiments

In 2012, I was able to rent a tiny parcel of 1000 square meters in the Pernanno MGA of Castiglione Falletto and began to experiment. This section of Pernanno is incredibly steep and all work must be done by hand. All materials and production must be carried in or out. In 2014 my friends in Serralunga began to supply me with a bit of fruit from the “Sotto-Rionda” parcel as well.

Ferments were in a single open-top steel tank of 1000L capacity, and extended maceration in a closed tank of 750L. The wine was racked to steel for the malo, then to a single tonneau for the aging. Each wine was racked after 1 year and again after 2 years.

All work was done according to the DOCG protocols and rules for making Barolo. However, as these vines were not registered and I had not yet incorporated as an “Azienda Agricola,” they can legally be called only “Vino Rosso” without place, grape type, vintage or origin on the label. However, these bottles are Barolo in all but name.

These wines were made and aged in the little cellar underneath the building I lived in at Piazza Umberto Primo (the main piazza) of Monforte d’Alba. As I had no pump, the wines aged in their barrels for years until I was able to get them out. The 2012 aged in its tonneau for 6 years, the 2013 for 5 years and the 2014 for 4 years. In 2018, I was able to find a “hobby” pump that worked on standard household voltage and could finally safely transport them to the Margherita Otto cellar. (Pumps for winemaking generally operate on 380V three-phase, not available nor permitted in the house on the piazza). All the experiments were bottled in February of 2019.