Generally harvested in the middle of October, the fruit is wild fermented with 60 days maceration on skins with frequent early punch downs. Malolactic fermentation and maturation is in barriques for 30-months before bottling without filtration. Perfect balance of fruit and tannin, the hallmarks of a great wine.
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2015 BAROLO DOCG LA MORRA
$55.00
LA MORRA – PIEDMONT
Located in La Mora, Piedmont, the 15 hectare farm is comprised of five hectares of vines, the rest being hazelnuts and woodlands. In the family for 50 years there are three generations, Francesco, his son Giuseppe and the grandson Matteo are all involved in the vine growing. All indigenous yeast fermentations with soft vinification for the young wines and long and traditional skin contact for Nebbiolo.
Reviews coming soon. For more information about this wine please contact us.
