Trediberri 2016 Barolo DOCG


Vinification of grapes from la Morra, mainly MGA Berri and Mga Capalo. Alcoholic fermentation takes place in concrete and lasts about 12-14 days. A post-fermentation maceration of about 6-7 days follows, to arrive at a skin-juice contact of about 3 weeks. After racking, the malolactic fermentation takes place in wood and the refinement lasts for about 20 months in 25 HL barrels and

52 HL Garbellotto. After aging in wood, the wine is transferred for a few months in cement, steel or fiberglass, before being bottled, usually between July and August of the year prior to its release on the market.



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