Barolo Del Comune Di La Morra 2017

Sustainable

Information

To nothing: 2017
Country: Italy
Region: Piemonte
Grape variety: Nebbiolo
Floor: Calcareous clay soil
Vineyard size: 8 Has
Plant density per hectare: 5000
Vinification and aging: Aging takes place in large Slavonian oak barrels for at least 3 years again 36 months in old oak casks from Austria (Stockinger), capacity 13 hl

$3,350.00

Categories Barolo DOCG, 750 ml bottle, From $2,000 to $30,000, Gillardi, Booking, Sustainable, Red Tags 13.5%, 2017, 750ML, PACKAGING:6, DOLCETTO DI DOGLIANI DOCG, GILLARDI, PIEMONTE, GRAPE:MONOVARIETAL, red wine

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.

Typology

Country