Description
Fruit is picked by hand during the first two weeks of October. The grapes are destemmed and gently pressed. Fermentation occurs in stainless steel barrels with a 20 day maceration. Malolactic fermentation occurs in wood. The wine ages in large 21-hectoliter oval barrels for 20 months; the barrels are made with Allier durmast. This type of wood, thanks to the soil where it grows, features round and sweet tannins that perfectly match Boniperti’s Nebbiolo. Once bottled, the wine ages for additional four months before release.
Supple, clean, rich, red fruits, sandalwood, and baking spices: if you love Pinot Noir you will love this style of Nebbiolo.
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