Barolo 2017
Information
- To nothing: 2017
- Country: Italy
- Region: Piemonte
- Grape variety: Nebbiolo
- Floor: calcareous
- Vineyard size: 8 Has
- Plant density per hectare: 5000
- Vinification and aging: 12 months in concrete tanks, 24 months in big oak casks of French wood. Preparation: according to tradition: fairly long fermentations with the skins (submerged cap for 15-20 days), with frequent stripping and pumping over the must, followed by Maturation in oak barrels of between 2,500 and 3,500 liters.
$2,525.00
The historic family winery is located on the Corsaletto hill, where the farmhouse of the same name dominates the natural amphitheater of vineyards that stands out on the southern side, towards Liguria/Alpes Maritimes. It was from here, many years ago, that the Gillardi family began its journey, which today, as then, continues to produce Dolcetto, a wine of identity, which proudly and absolutely reflects the origins of the family and the environment in the one who lives
1980
Foundation year
8
Hectares of vineyard
50,000
Bottles produced
Nebbiolo, Dolcetto di dogliani, merlot and syrah
cultivated grapes
Conventional and Sustainable
viticulture
What we mean by conventional and sustainable viticulture
Synthetic pesticides and herbicides are used to control pests and weeds. These chemicals can contribute to tighter disease control and ensure plant health.
It tends to focus on maximizing yields and grape production. This may involve practices such as intensive pruning, mechanical harvesting, and vine selection that maximizes the number of grapes harvested per hectare.
Oenological additives, such as selected yeasts, enzymes and fining agents, can be used to standardize the winemaking process and improve the clarity and stability of the wine.
It refrains from the use of chemical pesticides, herbicides and synthetic fertilizers. The use of natural methods such as composting, crop rotation and the application of biodynamic preparations is encouraged to improve soil health.
The aim is to preserve and highlight the natural characteristics of the grape and the place where it is grown. In addition, the use of native grape varieties, adapted to the specific environment, is promoted.
The aim is to intervene as little as possible in the winemaking process. It is preferred to allow fermentation to occur naturally, without adding commercial yeasts.
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