BAROLO Vinificazlone/Production The fruit was hand harvested in small baskets, gently de-stemmed and pressed_ Fermentation took place in small stainless steel (50 hectolitre capacity) for 14-15 with controlled temperaure (28T). The wine was then racked in precious oak barrels for 24 months_ It was then left to age in bottle for a further 12 months before being released. Alcohol Net dry extract Total acidity 14% 22 gil 4,5 gil Tasting notes: Color: Ruby red with garnet reflection. Perfume: A classic Barolo nose with mineral quality and floral notes. Good complexity with a light touch of wood. Taste: Complex and balanced pa Late of spice, red fruit and mineral texture. This wine is ethereal, floral and persistent giving way to a long straightforward and harmonious finish. Food pairings: This wine is the king of traditional piedmont dishes: raw meat with Alba truffle, braised beef with potatoes, Serving temperature 18/20 *C