||Crushing-destemming followed by 24-hour maceration in contact with skins. Spontaneous, 30-day alcoholic fermentation in stainless steel tanks at a controlled temperature, max 30-31 °C (86-88 °F), using indigenous yeasts and in contact with its skins; daily pumpovers. Followed by dry racking and decantation with transfer to barrels. Malolactic fermentation: Undergoes malolactic fermentation in the barrels, completely spontaneous.
||In barrels of 25 hectoliters for 32 months. Assemblage and bottling without filtering is done in January 2019. Rests in the bottle at a constant temperature of 14 °C (52 °F) for three months before release.
||Price Marziano Abbona Barolo 2014 HK$ 350.00