Cantine Ascheri’s Barolo Ascheri is made from a 2 hectare vineyard named “Ascheri” in the village of La Morra. The site bears the family’s name, and Matteo Ascheri is very proud to offer a Barolo from this historic vineyard. The 2010 is the first release, and the wine will only be made in top vintages. The Ascheri vineyard is located at the top of a southwest facing slope, at 350 meters of altitude, with a fertile soil composed of clay, limestone marl and sand which impart a vivid and generous fruitforward quality to the wine. Ascheri has chosen to prune using the single Guyot method (with one budding cane) to reduce the yield. The wine ferments for 15 days and is aged for 24 months in 1800 liter Slavonian oak casks, of which 60% are new and 60% are between 3 and 10 years of age. Ascheri circulates the juice over the cap of solids 6 times per days for the first 5 days, and tapers down to two per day at the end of fermentation. The Barolo Ascheri is an elegant, textured, concentrated and complex Barolo with notes of black fruits, wild flowers, spice and minerals. It is enjoyable now and will repay many years of cellaring.