Italy | Piedmont | Josetta Saffirio | Barolo

Barolo

VARIETAL
100% Nebbiolo

NOTES
FARMING: Organic

SOIL: Medium-textured soil (silt, clay and sand in balanced percentages), rich in minerals and limestone.

VINEYARD: Monforte d’Alba – Castelletto subzone. Vines are planted on hills with good inclines (40-50%) with southeast exposure.

VINIFICATION: Soft pressing of the hand-harvested grapes, followed by fermentation in temperature controlled tanks at 30/32 degrees C (86/88 F). The skins are macerated for 10 days and the wine is racked when fermentation has been completed. Immediately after the malolactic fermentation, the wine is put into oak barrels, partly new and partly already used from earlier harvests. After 24 months the wine is transferred to concrete tanks where, where it rests for six months or so for a further natural stabilization before being bottled during the summer. Ages in the bottle a further six months before release.