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GRAPES: Nebbiolo

PRODUCTION AREA: Production area of Barolo DOCG, Brunate La Morra.

HARVEST: Manual, first half of October.

VINIFICATION: Stripping and fermentation with maceration on the skins for 10-12 days in stainless steel tanks at controlled temperature, with periodic replacements.

AGING: In slavonian oak casks for a minimum of two years and thereafter for at least twelve months in stainless steel tanks. After this period the wine is bottled, where it will continue its refinement.

PAIRINGS: Ideal in combination with dishes based on red meats, game, roasts and cheeses and cured meats. Because of its pleasant softness, it can be considered a "Barolo for every meal".


ALCOHOL: 14.0% vol*

(* Depending on the year, the analytical values may vary slightly

Beni di Batasiolo, Barolo Brunate (in La Morra) DOCG, 2012

SKU: 17135_2012
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