In April 1989, Giacomo died, leaving his young son Claudio in charge of all the estate's agricultural and winemaking duties. As Claudio explains, it was a challenging time for Barolo. Many producers tried to find a "new way" to make Barolo and enjoyed great commercial success; but Claudio never strayed from the path of tradition. He continued to produce his wines using the time-honored techniques of the classic style: organic farming, long fermentations on the skins, and aging only in large Slavonian oak barrels. The Nebbiolo grapes for this Barolo come from the Castellero cru. The vineyards face west at an altitude of 280 meters above sea level. The soil consists of marl with tuff and a high proportion of sand. The 30-year-old vines benefit from this soil and develop special characteristics as a result. The grapes are harvested entirely by hand, followed by a traditional long maceration. Fermentation with natural yeasts takes place for 40 days in stainless steel tanks. This is followed by six months of maturation in stainless steel tanks, followed by 30 months of aging in Slavonian oak barrels. After bottling, the bottles remain in the cellars for several months.
The color is a classic, intense garnet red, clean, and well-substantial on the nose, with floral and fruity notes of licorice and carrots. A characterful wine with pronounced tannins. Velvety and harmonious, with notes of sweet herbs and jam. The Barolo Castellero pairs beautifully with red meat, game, and aged cheese.
