||5-7 days 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 sugar and malolactic fermentations.
||In small French oak barrels, 35% of them new and 65% used, 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 mature for about a year before being placed on the market.
||Price Corino Barolo Giachini 2015 HK$ 473.00