The harvest is carried out by hand in 20-kilogram crates in October. The grapes, once in the winery, are gently pressed, and fermentation takes place using indigenous yeasts in temperature-controlled stainless steel tanks, with daily pump-overs for 30 days. After racking, the wine is placed in large Slavonian oak barrels, where malolactic fermentation occurs. The color is a deep garnet red, and on the nose, it expresses a wide complexity of aromas of violet and rose, with spicy notes of leather, licorice, and tobacco. On the palate, it is full and intense, with a great tannic structure that gives it length. This Nebbiolo pairs best with rich sauces, braised dishes, roasts, and aged hard cheeses.
The Additional Geographical Mentions are provided for by the Legislation on wines with Denomination of Origin. They can be defined as the possibility of indicating more restricted areas within the Denomination itself. In our area, that of Barbaresco, there are 66 Mentions, including Giacone, where our company is located. In the Barolo area, there has been much discussion about the so-called "subzones," but these can only be regulated by the Ministry of Agriculture if they are sufficiently large, with several producers, and if they have characteristics that are distinctly different from the overall area. Although improperly, we could say that the "subzones" were created when the Nebbiolo of Piedmont was divided among Gattinara, Barolo, Barbaresco, Ghemme, Lessona, and so on. In the hilly viticulture of Piedmont, the type of soil has always been very significant, but so has the "position" of the vineyard, that is, its exposure. The combination of various elements has allowed for the definition of some important names of Cascina or Vineyard since the times of Vignolo-Lutati and later with Renato Ratti, leading to Carlo Petrini's Atlas of the Vineyards of Langa.
