PRODUCTION AREA: Production area of Barolo DOCG
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: It is 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: It is appreciated in conjunction with dishes of red meats, game, roasts and cheeses and cured meats.
In the philosophy of Batasiolo, this Barolo has all the credentials to be considered not only the wine for special occasions, but a nice complement to the refind gastronomic cuisine and grand social occasions.
SERVING TEMPERATURE: 18°-20°C