Fermentation for around 12 days at a controlled temperature of 22-25°C and towards the end 29-30°C. This is followed by a sub-merged cap maceration for 50 days at a stable temperature of 29°C. After racking the wine it is put through malolactic fermentation for 15 days. The wine is aged for 6 years in Slavonian oak and 1 year in bottle before release.
- Piemonte, Italy
Method & Production
Beginning to hit a sweet spot, this Barolo is supple and rich, revealing notes of cherry, white pepper and tobacco, with a hint of licorice. Firm tannins lend support as this fades gracefully on the long aftertaste" 94 points, Bruce Sanderson, Wine Spectator (2018)