Giulia Negri Barolo La Tartufaia

PRODUCTION AREA: La Morra – Serradenari – Brunate

VARIETY: 100% Nebbiolo

EXPOSURE: West

ALTITUDE: 500 – 450 meters

SOIL: Tortonian with loamy texture characterized by a strong presence of sand and basic pH.

HARVEST: Manual

VINIFICATION: Spontaneous fermentation in 60hl truncated conical wooden vats, with a maceration duration of about 40 days.

AGING: 24 months in 25hl Austrian oak barrels.

14%

75cl