The ‘Uva e Mani’ Sfida Barolo 2017 is Emanuele’s ‘challenge’ (meaning of La Sfida), as it is the heart of his region as well as the most difficult wine to produce and live up to. From his limestone and clay soils in La Morra, the vines are an average of 30-years-old and are carefully tended to, and diligently hand-picked. Once at the cellar, the grapes begin natural fermentation in steel tank for about 15 days before a pressing and then moved to 2000L Slavonian oak vats to go through malolactic fermentation. The finished wine then rests for 3 years in those large barrels (70%), while about 30% is pulled out and moved into 500L used French oak tonneau. The wine rests and naturally clarifies, so when bottled there is no fining nor filtration, and then remains for at least 6 months in bottle before release. In the glass, this Barolo is wildly aromatic, with hints of warm spices, dark cherries, soft oak, violets, and earthy truffles. Time in the glass or a decanter transforms this wine, as the complexity and nuance is deep and very layered because it is still quite young. The mouth feel has lovely texture, with bright acidity, tannin, forest floor, high-toned fruit, and an assortment of drying flowers. The Sfida has a long, gorgeous finish, and is built to fit the challenge and age like great Barolo should.