||Altitude: 300 m. a.s.l. Exposure: South and South-East.
||In stainless steel vats with the submerged cap method and maceration on the skins for more than twenty days. The fermentation temperature is kept initially at 30 °C and then reduced to 25 °C. Around 20% of the grapes are semi-dried before vinification. The malolactic fermentation occurs at the end of alcoholic fermentation and after the drawing off.
||3 to 4 years in tonneaux, depending on the wine’s evolution, followed by 6 months in stainless steel tanks and a further 6 months in bottle.
||Price Rattalino Barolo Bussia Selezione 35 2014 € 35.20