Elio Grasso Barolo Ginestra Vigna Casa Maté 2009
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Harvest period and method: second 10 days of October, manual harvest. The vinification procedure for Barolo Gavarini Vigna Maté involves fermentation for 12-16 days in temperature-controlled stainless steel tanks, with daily pumping over. After completing malolactic fermentation in stainless steel, the wine matures for two years in 25-hectolitre barrels of Slavonian oak. Bottling normally takes place in August. The wine then stays in the binning cellar for 8-10 months before release.