||Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, "submerged cap fermentation" follows. In this special type of fermentation the grape skins are kept in contact with the must, for about 3-4 weeks time.
|| Excellent with red meats, game, structured first courses and aged cheeses.
||Price Bovio Barolo Arborina 2015 € 39.04