Barolo Le Vigne 2008 DOCG

From the climatic point of view, 2008 took us back to the seventies with a very rainy spring and summer which made the management of the vineyards decidedly difficult. Only thanks to the generous months of August, September and October the grapes were able to complete the ripening process in the best possible manner. Indeed, the Valmaggiore fruit was exceptional in 2008 and the harvest was completed under perfect conditions. The vintage 2008 undoubtedly rewarded the zones best suited to the cultivation of vines, and particularly those who invested in meticulous vine cultivation operations just at the right time.
Harvest October 11-24
Vinification
Each lot was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.
Maceration: Gentle maceration in upright open-top steel tanks for the first 7-15 days of the alcoholic fermentation
Malolactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l (tonneaux).
Alcohlic Fermentation: 28 days.
Ageing: 24 months in French oak tonneaux of 500l, followed by 20 months in bottle.
Blending: Autumn 2010
Bottling date: February 2011
Drink from: 2016 Drink to: 2030