||Destemming & cold maceration for a few days days. Fermentation in French oak tonneau for about 10 days with regular punch-down and pump-overs. Post-fermentative maceration for about 3-4 weeks.
||Minimum 18 months in oak.
||It goes well with local dishes based on truffles, game meat, aged / spicy cheeses.
||Price La Bioca Barolo Ravera 2016 HK$ 410.00