Barale Fratelli, Nebbiolo 2021, Langhe

Cultural notes: organic farming. Low guyot pruning system with

planted density of 4500 vines per hectare.

Harvest period: first half of October; hand harvested with careful selection of the clusters.

Vinification: soft crushing of the grapes with de-stemming; static fermentation in oak casks with indigenous yeasts selected from our vineyards at the controlled temperature of 25 °C; maceration for about 10 days, frequent basting of the skins.

Fining: 12 months in 500 l tonneaux. Bottle aging for at least 6 months.