||5% Ancellotta, 85% Barbera, 10% Dolcetto
||Clay-limestone and red clay.
||End of September, beginning of October; handpicked in small 20 kg boxes.
||Maceration, fermentation: maceration and fermentation for 2 months on skins in 25 and 50 hl oak vats with 2 pump-overs a day. Then, we proceed to racking, and press the cap. Malolactic fermentation: yes. As the wine still had some sugar, it went through a very slow fermentation process during 4 years in 5 - 7 hl oak barrels.
||Filtering: none. Clarification: natural decantation. Sulphite: no added sulphite.
||Game with rosemary and black olives.
||Preis Cascina degli Ulivi Etoile du Raisin 2007 € 58,47