Barolo

Winemaking Information

When conditions allow, fruit from each vineyard is harvested as it ripens and is added to the ongoing fermentation. T his “continuous ferment” occurs in concrete tanks with only indigenous yeasts employed. A further maceration of 20-25 days follows under cappello sommerso. After pressing, the new wine is racked into concrete or stainless for malolactic fermentation and is then transferred to traditional botti for 32-34 months before bottling.