| Origin |
Grapes from the Berri MGA within the municipality of La Morra |
| Vinification |
Alcoholic fermentation takes place in cement and lasts about 12-14 days. This is followed by a post-fermentation maceration of about 6-7 days, leading to a skin-juice contact of about 3 weeks. |
| Ageing |
After racking, malolactic fermentation takes place in wood and ageing in 25 HL and 52 HL Garbellotto casks lasts approximately 20 months. After ageing in wood, the wine is transferred to concrete for a few months before being bottled, usually between April and May of the year prior to release. |
| On offer |
Price Trediberri Barolo Berri 2019 € 40.04
ex VAT
|