The Perno Barolo is produced from a parcel of vines planted in 1937 to 30% Michet and 80% Lampia clones of Nebbiolo.  The Nebbiolo vines are planted 300 metres above sea level in loamy sandstone soil in the ideally facing south-easterly Disa vineyard.  Grapes are hand harvested and painstakingly sorted, with the inclusion of some stems. Ferment occurs naturally and lasts for 28 days under the submerged cap method with a long, slow maceration on skins followed by 6 years aging in large Slovenian botte prior to bottling unfined and unfiltered.

- Notes from the importer, Addley Clark