"Sovagnà" is the name given by Cravanzola to distinguish their Barolo. In the local Piedmontese dialect, when referred to the bearing of people the term means “elegant, distinct, well-built”, just like Barolo.
Crushing of the grapes and destemming are followed by a fermentation lasting 7 days on the skins in heat-conditioned tanks at a controlled temperature of 32°C. Every day the cap is broken up and the must is pumped over to improve the extraction of colour and aromas.
Ageing: after its vigorous fermentation, the new wine is matured for 24 months in French oak. Then, after bottling, the Barolo ages for at least 12 months in the cellar.
Color: an elegant-looking wine, with a full, deep garnet red colour
Aroma: expansive, complex bouquet, featuring floral and fruity notes, in particular red berry jam, accompanied by bold ethereal and spicy overtones of cinnamon and vanilla.
Taste: warm and powerful, with a marked aromatic finish.
Food pairings: a wine that takes centre stage at the table, in particular when accompanying red meats, game and mature cheeses.
Ideal serving temperature: 16-18°C, in large-bowled wine glasses.
Storage: kept lying down, protected from the light and vibrations at a temperature of 14°-16°C its best for up to 15 or 16 years following the vintage.