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Barolo ‘Sori Gepin’
100% Nebbiolo da Barolo. 4 hectar vineyard in the town of Novello with southern exposure.
Late October-early November. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).
“Pied de cuve” with selected yeasts and 20-25 days of fermentation at a controlled temperature (29-30°C) with open repassing of must over the grape dregs at key stages of the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature controlled environment (20°C).
Around 30 months in large 25 hectolitre wooden barrels of Allier and Slavonian Oak.
In the bottle for 12-15 months in a temperature-controlled environment.
Ruby red, tending to garnet red with ageing.
Complex, combining freshness with elegance and finesse.
Strong presence of tannins with great balance and persistence.
From 13.5% to 14.5% Vol. (Depending on the vintage)
Main courses of meat and mature cheeses. Sipping wine.