Barolo bottling.

Our Barolo harvested halfway through October. The must ferments on its pomace for 10 to 15 days at controlled temperatures not exceeding 30°C. Between 4 and 6 pumpovers are carried out daily. When fermentation is complete the wine is decanted to steel tanks and the lees discarded via frequent racking. The wine is then transferred to French oak tonneaux to age for 12 months. It is then blended in 20-25 litre French oak barrels for a further 12 months. When elevage is complete the wine is transferred to a steel tank for several months, following which it is bottled the summer before being put on the market.