Made from grapes cultivated in Perno, a village between Monforte and Serralunga d’Alba, this Barolo has a wonderful elegance to its bouquet, good strength, and excellent alcohol.
VINEYARD OF PRODUCTION:
Perno - Monforte d’Alba
AVERAGE AGE OF VINEYARDS:
FIRST YEAR OF PRODUCTION:
Crushing-destemming followed by maceration in contact with skins. Spontaneous alcoholic fermentation in stainless steel tanks at a controlled temperature using indigenous yeasts and in contact with its skins; daily pumpovers. Followed by dry racking and cold decantation with transfer to barrels.
Undergoes completely spontaneous malolactic fermentation in the barrels.
In barrels of 25 hectoliters for 36 months. Assemblage and bottling without filtering is done in January 2014. Rests in the bottle at a constant temperature of 14° C (57° F) for four months before release.
The grapes that grow in Perno give great structure, aromatic finesse, and an average alcohol percentage of 15%. Just a bit fresher and more immediate than the Pressenda and Ravera, this can already be enjoyed in its first years in the bottle. Serve at 18° C (64° F) after bringing it to room temperature for at least 24 hours.