The Margheria covers 0.4 ha. The excellent exposure to the west, the favourable microclimate, the well-suited soil type and the young age of the vines all contribute to obtaining excellent quality grapes. The grapes are hand-picked in mid-October, placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 80 quintals.

The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 12-15 days. The tumultuous fermentation is followed by submerged-cap fermentation for 15 days in order to completely extract the tannins and aromas.
The wine is placed in new, 20-hectolitre oak barrels, where it remains for 3 years. The wine is never filtered, and is left to further age in the bottle.

Barolo Margheria has a beautiful, intense ruby colour and a complex and persuasive nose with touches of red-berried fruit and spices. In the mouth it manages to admirably combine the sumptuous richness of its structure with a surprising complexity, along with a succulent sour cherry; the finish is long and commensurate, just warmed by an excellent alcoholic strength.

Colour: intense, lively and clear ruby.

Bouquet: complex, persuasive, spicy, red-berried fruit.

Taste: persistent, fresh fruit, rich and complex.

Serving temperature: 18-20°C.

Food pairings: meat, game, aged cheeses.