Molino Barolo La Serra

Grape varietal: Nebbiolo
Soil: calcareous/clay
Exposure: south, southeast
Harvest time: October
Bottles produced: 2,694
Vinification: maceration in contact with the grape skins for a duration of 10 days, alcoholic fermentation in steel tanks for 20 days, malolactic fermentation and aged in French oak barrels or 18 months