Barolo Paiagallo 2021

Maceration on the skins takes place in temperature-controlled stainless steel tanks for 20 to 25 days, preceded by a cold maceration of 48 hours at 10 °C. During this period, an extremely delicate extraction is performed with only a few daily pump-overs. Following alcoholic fermentation, malolactic fermentation takes place in stainless steel tanks. Around December, the wine is transferred to large 30-hectoliter oak casks, where it ages for 24 months. Subsequently, the wine rests in stainless steel before being bottled without filtration or fining to preserve its natural character.