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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 oak 50% new and 50% 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.
"Very ripe strawberry aromas, with hints of violet and black licorice. Full-bodied, with big, velvety tannins and beautiful ripe fruit. Long and beautiful. There's so much there. Just hiding right now. Needs time. Best after 2012. 250 cases made."
"The 2004 Barolo Vigna Arborina presents a very typical profile of candied cherries, menthol, spices and sweet toasted oak. Initially quite clenched, the wine opens beautifully with air, revealing terrific depth and the firmer tannins that are characteristic of this site. This perfumed, fresh Barolo still needs at least another few years in bottle to come together. It is made from a southwest facing plot in the vineyard. Anticipated maturity: 2011-2024."
The Wine Advocate
"Good full red. Knockout Barolo perfume offers currant, brown spices, leather and dried flowers. Sweet, lush and concentrated; even smoother and more pliant than the Giachini. A very round, fine-grained wine with enticing suggestions of brown spice and flowers. Finishes long and complex, with red fruit flavors complicated by woodsy underbrush."
International Wine Cellar
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