A more modern style of Barolo which is more fruitier and has some new oak vanilla and cloves. Yet, the oak adds complexity rather than overpower the delicacy of Nebbiolo. Maceration with the skins for approx. 10 days depending on the vintage. The alcoholi and malolactic fermentations are natural: no yeast nor bacteria are added. The temperature in the cellar is raised in order to make the malolactic fermentation start. The wine matures for 24 months in French oak barriques (15% new) and it is bottled during the following summer.
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