
The BOSIO family has been producing Barolo for three generations. The philosophy remains traditional: in-depth work in the vineyard, with harvests at the end of September so that the Nebbiolo has reached its ideal level of maturity. After vinification, a long aging in 'botte' (foudres) for two years, followed by aging in bottle for at least one year. This wine is opulent, tannic and long in the mouth.