About This Wine
Production area of Barolo D.O.C.G., Brunate La Morra.
Manual, first half of October.
Stripping and fermentation with maceration on the skins for 10-12 days in stainless steel tanks at controlled temperature, with periodic replacements.
In slavonian oak casks for a minimum of two years and thereafter for at least twelve months in stainless steel tanks.
After this period the wine is bottled, where it will continue its refinement.
Ideal in combination with dishes based on red meats, game, roasts and cheeses and cured meats. Because of its pleasant softness, it can be considered a “Barolo for every meal.”