| Vinification |
Alcoholic fermentation takes place in cement vats and lasts about 12-14 days. This is followed by a post-fermentation maceration of about 4-5 days, leading to a skin-juice contact of about 3 weeks. |
| Ageing |
After racking, malolactic fermentation takes place in steel and cement, and ageing lasts for about 20 months in 25 HL and 52 HL Garbellotto casks. After ageing in wood, the wine is transferred to cement, steel or fibreglass for a few months before being bottled, usually between July and August of the year prior to release. |
| Pairing |
Perfect with raclette, fondue and exotic Indian and Thai dishes. |
| On offer |
Price Trediberri Barolo del Comune di La Morra 2018 CHF 44.75
inc VAT
|