Barolo DOCG - Berri - Trediberri 2019
|PRODUCTION AREA||La Morra|
|PAIRING||Meat - Cheese|
Alcoholic fermentation occurs in concrete and continues for a period of 12-14 days. Subsequently, a post-fermentation maceration phase takes place lasting approximately 6-7 days, until contact between skins and juice is reached which lasts for 3 weeks. After racking, malolactic fermentation takes place in wooden containers, and the refinement process in Garbellotto barrels persists for 20 months. Once the aging in wood has been completed, the wine is transferred to concrete for a few months before being bottled, usually between April and May of the year before its introduction on the market.
This is a Barolo which, despite being simple, is not banal or devoid of character; it is accessible and stands out for its rich fruity and spicy component both in its aroma and taste. Its goal is not so much to excel in complexity or longevity, but in its ease of drinking and immediacy.