Sordo Barolo Perno

Controlled and guaranteed designation of origin For the production of Sordo Barolo Perno, the grapes are de-stemmed and then pressed, once they have entered the cellar, they are immediately sent for vinification. The fermentation process takes place in stainless steel tanks at a controlled temperature. Followed by a long submerged cap maceration from 4 to 7 weeks. Mololactic fermentation occurs naturally at a controlled temperature of 20 ° C. Once the following procedures have been completed, Barolo Perno is stored in stainless steel for about 2-4 months and left to mature in large Slavonian barrels for a further 24 months. Aging takes place in stainless steel for 4-6 months and in the bottle for 6 months.