Sordo Barolo Gabutti 2016

Controlled designation of origin For the production of Sordo Barolo Gabutti, the grapes are once harvested, de-stemmed and pressed. Fermentation takes place in stainless steel tanks at a controlled temperature with long submerged cap maceration for 4-7 weeks. The MLF occurs naturally at a temperature of 20 ° C and is then stored in stainless steel for 2-4 months. Aging lasts 2 years in Slavonian oak barrels. Finally, the aging takes place in stainless steel for 4-6 months and in the bottle for at least 6 months.