"Vinification for the Rabaja is essentially the same as for Paolin, although there is more frequent racking during the first week or so of fermentation to gently extract the tannins. Maturation is in neutral oak of varying capacity from 20hl to 50hl for 30 months. Very expressive and decadently floral bouquet with elements of cherry, anise, rose petal and tobacco. While still beautifully elegant and aromatic, this is certainly a more structured and coiled Barbaresco, with intense chalky tannin and a compensating touch of fruit sweetness. Ripe cherry, liquorice and spice on the palate with a tighter frame that completes the wine and firms that it is capable of aging."
Importer Notes, Primavera Selections