Barolo ‘Garretti’, La Spinetta
100% Nebbiolo from 30 year old vines grown in calcareous soils.
Alcoholic fermentation for 10 days in rotofermenters at controlled temperature, malolactic fermentation in oak. Aged in 50% new and 50% one year old, medium toasted 600 l French oak for 20 months. Transferred to stainless steal vats for 3 months before bottling, aging in bottles for another 12 months.