In select vintages, Schiavenza will make a Barolo Riserva from either Prapò or Broglio. Of all their crus, Prapò is the one in which the soil is most representative of Serralunga: its high percentage of light-colored limestone naturally limits yields and results in wines that need time in bottle to show their best. Aging for the Prapò Riserva is a whopping 5 years in wood-- the first 3 years in 3000/3600L Slavonian oak botti and the last 2 years in a 1000L Slavonian oak cask.
