Grapes are immediately driven to the winery then carefully sorted, de-stemmed and crushed.
Alcoholic fermentation takes place in either stainless steel automatic horizontal temperature controlled vats or very basic vertical tanks which vary in size from 2,000 to 7,500 lts., for a period of 1 to 3 weeks, with daily plunging and or pumping over, with the aid of wild yeast only. After being pressed and then roughly racked, wines are transferred to barrels where they spontaneously undergo malolactic fermentation and are aged.
All four crus of Barolo and two of Barbera after the initial 12 months spent in barrels are moved to botte,
traditional oak vat ranging in capacity from 1,500 to 4,500, for further ageing.
These wines then show an elegant balance between ripe fruit aromas and floral spiced notes.
All wines aged for at least 18 months are bottled without any fining and filtration, those younger are fined with organic egg yolks then filtered.
Enzo e Gianni Boglietti