with our Barolo, the historical production technique is used,
blending batches from areas with different microclimates. Alcoholic
fermentation is traditional, at a temperature of 28-30 °C, and lasts about 20 days.
Malolactic fermentation is followed by a period of ageing in large oak barrels, where the wine spends over a year. Another twelve months in the bottle are needed to favour and complete the balance and the development of the tertiary aromas.