||Classic Guyot method withmedium-short trimming.
||Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches.
||Transfer in cellar, grape crushing and destemming within hours; themo-controlled fermentation at around 32 °C, with often and soft pumpovers Longmaceration of themarcs (about 300 hours); racking in wood casks, where the naturalmalolactic fermentation takes place.
||24 months in oak casks, 2months in stainless steel vats and 6months in bottle.
||Price Oberto Barolo del Comune di La Morra 2017 € 23.65