Firm tannins balanced out with high acidity, this Barolo releases a floral and dark red cherry nose, with a leathery and earthy finish in the mouth. The winemaking style is very hands-off, meant to coax the natural expression of terroir from the Nebbiolo grapes. From 50 year old vines, planted on sandy silt soil with a quarter of clay, this is a wine with beautiful, integrated structure and serious aging potential. Pairs well with a South Carolina-style slow roasted pork belly with crispy skin, sautéed collard greens and grits.