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.
- Piemonte, Italy
Method & Production
The 2010 vintage produced some of the best Barolo in recent memory. The Liste vineyard regularly produce robust, muscular wines of great complexity and richness however in this vintage it is particularly charming and approachable.