Barolo Cannubi

  • Borgogno
  • Piemonte, Italy

Method & Production

The wine is fermented for 12 days at a controlled temperature, this is followed by a period of submerged cap maceration for 30 days at a stable temperature of 22 ° C. The wine is racked off the lees and then goes through malolactic fermentation for around 15 days at 22 ° C. The wine is transferred into Slavonian oak casks (4500l) where it matures for four years before bottling. A further refinement takes place in bottle over 6 months before release.