Fontanafredda Vigna La Rosa Barolo.

Fermentation

The grapes harvested during the day are delivered to the cellar in small 20 kg perforated crates, destemmed and not crushed to avoid damaging the skin which is very delicate in the Nebbiolo variety. The fermentation then begins in thermo- conditioned steel tanks with indigenous yeasts at a temperature between 28 and 30 ° C. At the end of the fermentation, the practice of sticking is carried out, which ensures that the cap of skins remains completely submerged by the must / wine. This task lasts for about 15 days, in order to extract from the grape skin as many noble substances as possible, which will contribute to the richness of the finished product.

Maturation

As soon as the coarser solids have settled on the bottom of the tank where the wine was drawn off, it is decanted into medium-sized oak barrels (30-50 hl) in which it rests and matures for about 24 months. Then, a further wine refinement of about 12 months takes place in the bottle, in order to prepare it in the best way before placing on the market.