Voerzio Martini Barolo Classico 2015

In the last 30 years the leaf surface has been considerably increased compared to the quantity of bunches, so as to always obtain very high quality grapes.

The alcoholic fermentation takes place with emerged cap in stainless steel tanks and it lasts 14/15 days. This process takes place with controlled temperature and oxygenation.
All the operations after the fermentation are made using nitrogen in order to protect the wine from oxygen, to preserve aromas and color and to limit the use of sulfites.

AGING: 

After the malolactic fermentation, the ageing takes place in wood. Tonneaux are used: 500 Lt, French oak (60% new, 40% second passage) for 24 / 30 months.