||Altitude: 270-330 m. a.s.l. Exposure: South/South-East.
||Calcareous and clayey marl, rich of sedimentary clay.
||Archetto variation of Guyot system.
||22 – 25 °C initially, 29-30 °C at the end.
||Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 °C initially, 29-30 °C at the end), followed by submerged cup maceration for 40 – 60 days, stable temperature 29 °C. After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 °C.
||4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths.
||Price Giacomo Borgogno Barolo Liste 2015 € 53.13