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District | Piemonte |
BAROLO DEL COMUNE DI LA MORRA
D.O.C.G
Production area
La Morra - Piemonte
Grapes
100% Nebbiolo
Exposure
South-South-West
Soil
Clayey
Grapes per hectare
6,500 kg
Vinification
Maceration on the skin for 5-7 days in stainless steel vats
Ageing
24 months in used barrique, 6 months in stainless steel vats and 6 months in bottle
Yearly production about
10,000 bottles
Wine-making process
5-7 days maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugar and malolactic fermentations. Ageing takes place in used small French oak barrels, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for 6 months, after which it is bottled and left to mature for about a year before being placed on the market
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