Description
The microclimate of the Roero is just about perfect for the production of high quality wines. First-of-all, rainfall in this area is below the national average, and nearly every summer is hot, with plenty of days of sunshine. Most of the rain falls in the spring, while the quality of the grapes is not affected by the brief thunderstorms that tend to break out during the summer.
The grapes are carefully selected during picking so that only the best ones are sent for crushing. During the maceration on the skins, the must is pumped regularly to obtain wines packed with colour and extract. After the fermentation, the wine is transferred into another tank, and later into oak casks for a period of maturation, during which the malolactic fermentation takes place. After 16-18 months it is then ready for bottling.
