Species of vine: Nebbiolo, Michet and Lampia varieties.
Vineyard: different vineyards, in Bussia Bussia (Monforte d’Alba).
Harvest: manual, with grapes selection in the vineyard.
Time of harvest: mid-October.
Vinification: red, with skin soaking inside stainless steel vats.
Cellar refining: The new wine is racked several times before transfer to large Slavonia oak casks where it is aged and refined for 26 months.
Notes: the grapes used to make Barolo come from vineyards which are at least 20 years old.
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