CELLAR INFORMATION Destemming, crushing and fermentation with maceration in contact with the skins at 26°C for 12-14 days. Malolactic fermentation in steel conteiners and 12 months refining in barriques and tonneaux of third and fourth passage. VINEYARD INFORMATION Nebbiolo proved to be in excellent condition when it was ready for picking: moderate overnight temperatures led to a rapid accumulation of polyphenols, which were already at excellent levels by the middle of September. Growth was constant, rather than exponential, so the grapes reached technological maturation – in other words optimal sugar levels – between the end of September and early October. In terms of acidity too, neither the Nebbiolo nor the Barbera suffered the losses typical of short-cycle and hotter vintages. This may be due to early growth resulting from the substantial supply of water at the beginning of the summer, which allowed the vines to physiologically develop in the best possible way.
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