||45% Barbera, 45% Pinot Nero, 10% Syrah
||Carried out in crates at the end of September.
||After which crushing and de-stemming takes place, the must is fermented in stainless steel tanks with automatic pumping over; the grapes are macerated with the skins for about 12-14 days at a temperature of 26-28 °C.
||The malolactic fermentation takes place in wooden barriques where the wine ages for 6 months the wine is then left in the bottles for 6 months for a further maturation.
||All meats in general especially with game fowl.
||Price Giorgi Oltraja Gran Riserva 2016 € 10.16