La Tartufaia sits next to a truffle forest in La Morra, at an altitude of 460m producing wines with much more elegance. The Tortonian clayey soil is classic Barolo, leading to subtle stylistic differences when combined with higher altitudes and restrained winemaking.
Her philosophy is to create Barolo with elegance. Hence extraction is gentle, with less aggressive management than her peers. Fermentation is spontaneous with around 40 days of maceration in 60HL truncated wooden vats.
There are round, smooth tannins with a minerality backbone. The sheer elegance is simply icing on the cake with rich cherry fruits and herbs from Nebbiolo.