Barolo DOCG 2017 Magnum in OWC – Trediberri

Vinification of grapes from la Morra, alcoholic fermentation takes place in cement and lasts about 12-14 days. This is followed by a post-fermentation maceration of about 6-7 days, to arrive at a skin-juice contact of about 3 weeks. After racking, malolactic fermentation takes place in wood and aging lasts for about 20 months in barrels of 25 HL and 52 HL Garbellotto. After aging in wood, the wine is transferred to concrete, steel or fiberglass for a few months before bottling. A Barolo that is never extremely powerful or alcoholic, but certainly balanced and characterized by a distinct freshness, it lends itself to drinking young or medium aging