| Origin |
La Morra, mainly MGA Berri and MGA Capalot (until 2017) |
| 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 maturation lasts for about 20 months in 25 HL and 52 HL Garbellotto casks. After ageing in wood, the wine is transferred to cement, steel or fibreglass for a few months before being bottled, usually between July and August of the year prior to release. |
| Pairing |
Perfect with main courses of meat, gnocchi al castelmagno, goat cheese. |
| On offer |
Price Trediberri La Morra Barolo Magnum 2018 € 96.00
ex VAT
|