Barolo Vignarionda

  • ArnaldoRivera
  • Piemonte, Italy

Method & Production

Fermentation and maceration on the skins for about three weeks in stainless steel at a controlled temperature. Spontaneous malolactic fermentation in wood. 32 months aging in cask.

Tasting notes

A wine of elegance and depth, with hints of violet, and spice. Great structure and refined tannins with a lingering finish.