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In all the various cellar operations no substance is used that can modify the characteristics of the wine (increase in color, structure, aromas, tannin, etc.). The alcoholic fermentation lasts from 10 to 30 days and occurs spontaneously without inoculation of yeasts. At the end of malolactic fermentation in steel tanks, all wines, except Dolcetto, are decanted into the wood for the period of aging. The content of sulphites is usually bottled below 50% of the amount permitted by law: this is the only substance that is foreign to the grape. No wine is filtered. It is not the time that makes it big, but time enhances the great initial qualities. For this reason we say that our Barolo, Barbera d'Alba Riserva Pozzo dell'Annunziata and Merlot should be drunk not before 5-6 years of aging in bottle and then slowly evolve over 20-30 years as long as stored in the conditions optimal.

Roberto Voerzio

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