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He routinely does five to six weeks weeks of fermentation in wooden vats and his wines go through malolactic fermentation while resting on their lees
notes of small red and black fruits
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the wine is racked into steel tanks and left on gross lees for 6 months to build some additional texture
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Produttori del Barbaresco - 2021 Barbaresco DOCG Ovello type_Stout He routinely does five toThe Ovello hill is generally cooler, due to its higher altitude above sea level and the influence of northerly winds that gently brush most of the vineyard. These soil and climate characteristics produce more aggressive tannins in the young wine and youthful, exuberant fruit. Produced as a Riserva since 1967, this is also a historic area for growing Nebbiolo: some Ovello vineyards were already renowned in the late 19th century, and Domizio Cavazza,
