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.
Barolo Riserva - Magnum
- Piemonte, Italy
Method & Production
"Pretty aromas of orange peel and lavender with cherry. Very perfumed. Medium body. Extremely refined and harmonious. Hard not to just open and drink now. Will improve beautifully in the cellar. Drink or hold." 94 points, James Suckling 2017