Clay-limestone soil at 350m altitude Vinification: spontaneous fermentation in steel and 24 months aging in large barrels Serving Temperature: 16-18°C

Aged for 24 months in foudres and barrels

50% Vineyards: in the Les Chenevery vineyard Winemaking: spontaneous fermentation and 18 months of aging in wood Serving Temperature: 16-18°C The Winery: Didier Amiot

Nebbiolo and Chardonnay: different expressions of grape varieties and terroir

Barolo Riserva "Capalot" 2015 Produttore_Robert Denogent Clay-limestone soil at 350m altitudeThe 2015 Barolo Riserva Capalot from Walter Viberti's Santamaria winery is produced with grapes from the municipality of La Morra. The Santamaria winery is located in the northern part of the municipality of La Morra and cultivates only the Nebbiolo grape, from which Barolo, Barolo Riserva, and Langhe Nebbiolo are produced. The vineyards are all located in the Capalot subzone, which produces wines of great elegance. Walter produces wine naturally: in