||Exposure: South, South-East.
||Calcareous and clay marl.
||Archetto variation of guyot system.
||End of September/beginning of October.
||Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 °C initially, 29-30 °C at the end ), followed by submerged cup maceration for 30 days, stable temperature 29 °C. After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 °C.
||4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths.
||Price Giacomo Borgogno Barolo 2016 HK$ 385.00