|Yield x hectare
||6500 kg (grapes per Hectare).
||A week of maceration at a temperature of from 25 to 30 ° C.
||5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugars and malolactic fermentations.
||Ageing occurs in used small French oak barrels, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for 6 months, after which it is bottled and left to age for about a year before being placed on the market.
||Price Corino Barolo del Comune di La Morra 2014 HK$ 350.00