Named after the truffle fields Giulia’s grandfather planted on the property before her father replaced them with vineyards. La Tartufaia is a divinely atmospheric truffle forest in the heart of La Morra where Giulias vineyards run parallel. The wines produced here, from clay-rich soil, are textbook examples of classically structured Barolo typical of the area. Rounded tannins, salty minerality, and pure Nebbiolo fruit make this wine an essential selection for any cellar, especially in such a stellar vintage.

Vineyard Crus: A blend of 80% Serradenari cru and 20% Brunate cru (Brunate cru grapes are purchased, 40-year-old vines)
Exposure: West at 460 meters (1509ft)
Soils: Tortonian with clayey loam soil with a strong presence of sand
Winemaking: Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats.
Maturation: 24 months in 25-HL Slavonian botti