Barolo Acclivi

BAROLO ACCLIVI

D.O.C.G.

Village of Production

Verduno

Type of Grape

Nebbiolo

First Vintage Produced

1999

Number of Bottles Produced Annually

Nearly 5,000.

Exposure and Altimetry

Various exposures (east, south and west), with an altimetry of between 350 m to 420 m. depending on the vineyard

Type of Terrain

Medium mixture of calcareous limestone with a slimy/muddy tendency

Pruning Method & Density of Planting System

Guyot, 4,500 vines per hectare

Average Age of Vines in Production

From 10 to 40 years in relation to the vineyard

Yield per Hectare of Grape Crop

From 50 to 70 quintals in relation to the climatic trend for the vintage year

Period of Year and Method of Grape Harvesting

By hand, during the second week in October

Vinification

Vinification requires a maceration-fermentation of almost 15 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. By achieving malolactic fermentation in steel containers, the wine ages for 2 ½ years in Slavonian and Allier oak casks, holding 35-50 hectoliters

Bottling

After bottling, normally done in August, the wine rests in the wine cellar for at least 12 months before release