||Prapò hamlet of the village of Serrralunga d’Alba; altitude 350 metres a.s.l. south-east exposure.
|Composition of the land
||Calcareous and tuffaceous ground
||Tardy, manual, - period: half/end of October.
||Fermentation in vitrifield cisterns for 15-20 days at 25-30 °C frequent racking.
||In steel tanks for 6-8 months and in Slavonia oak barrels of 20-40 hl for 3 years.
||Price Schiavenza Barolo Prapò 2012 € 35.50