**PRE_SALE**

WINEMAKING: vinification of grapes coming from La
Morra, MGA (cru/vineyard) Berri. Alcoholic fermentation
happens in concrete and lasts around 12-14 days,
followed by a 6-7 day post-fermentative maceration. Total
skin-juice contact is around 3 weeks. Then malolactic
takes place in oak and the wine ages for around 20
months in 52-hl and 25-hl oak barrels crafted by
Tonnellerie Garbellotto. After aging, the wine rests for
some months in concrete, before being bottled, usually in
April-May of the year before the release.

DESCRIPTION: Barolo Berri comes from a vineyard at
the extreme west border of the Barolo area, with an
altitude between 370 and 430 mts asl (1200 -1400 ft). our
Barolo Berri doesn’t want to stand out for complexity or
longevity, but for drinkability and immediacy, due to its
inner fruit profile, sweet ripeness and freshness. Like any
Barolo, it is certainly suitable for long ageing but, in our
opinion, this wine can be consumed right after the release
with extreme pleasure.