Over the last few years Fabio has been reducing the percentage of new oak in the baroli and the four baroli are made in a very similar way. Fourteen days on skins followed by malolactic fermentation in barrique, one third new. At the conclusion of malo, the wines are racked and returned to barriques until the following September when about half of each wine is moved into 25hL casks for one year. Calculating the percentage of new wood, something the industry has become a little too obsessed with, is complicated. Castelletto and Sori Ginestra are half aged in 25hL casks but Mosconi is about 40hL in total so one cask is more than half of the production. Vigna del Gris on the other hand is 75hL in total and just one 25hL is filled.
Vigna del Gris comes from the south eastern most part of Ginestra where the soils have more sand. Typically the most 'open' of the three Barolos, with striking floral and red fruit aromatics, the palate elegant and restrained with refined tannins. Antonio Galloni describes Vigna del Gris as a "Piedmontese version of a Volnay." We say buy both wines from Ginestra and drink the Vigna del Gris first!