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One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds.
When finish fermentation of the sugars and malolactic fermentation, we start to move the wine in small wood of French old where remains for 2 years. After this time we assemble the wine in steel where remains for 6 months, at the end of which he is bottled and allow us to keep for two years before to sell.
"This exudes warmth and richness, combining black cherry, licorice and spice flavors in a harmonious way. Showing sweetness and a long tobacco-tinged aftertaste, this is very elegant. Best from 2012 through 2025. 541 cases made."
"Deep ruby-red. Ripe aromas of cherry, raspberry, leather and rose petal. Lush, sweet and intense, with very good energy and grip for a basic Barolo. Nicely integrated acidity extends the spicy finish."
International Wine Cellar
"The 2006 Barolo is a pretty, classy wine perfect for drinking over the next decade. Initially rather soft and supple, it firms up nicely with air, as dark red fruit, spices and grilled herbs come together in the glass. It is a lovely effort at this level. Anticipated maturity: 2010-2021.
This is a wonderful set of new releases from proprietor Giuliano Corino, one of La Morra’s finest growers."
The Wine Advocate
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