A full, traditional and complex Barolo, well structured with hints of dark liquorice and leather through to a dry, long finish.
Fermentation took place in temperature controlled tanks with 17 to 18 days’ maceration on the skins. A gentle ‘shower system’ of wetting the cap was used during fermentation which took place at between 27 to 32å¡C. Malolactic fermentation took place in stainless steel tanks. The wine was then aged for two years in oak casks, followed by a further 12 months in bottle prior to release.
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