Barolo or Barbaresco
(Outstanding)
A light red wine from
Barbaresco DOCG or Barolo DOCG
Summary
A crushed fruit fermentation wine, sometimes made from single vineyards or alternatively from a blend of vineyards for various reasons including potential complexity. In all case, ripe grapes are fermented in neutral vessels at warm red fermentation temperature, often with ambient yeast. Additional maceration on the skins for flavor extraction is common, but the amount has been in flux for years. Traditional Barolo may have seen up to 4 months (less for Barbaresco) but it’s more commonly 3 to 4 weeks. Maturation follows, generally in 100% old oak of various sizes but some producers use a portion new.