Description

Vinification: soft pressing of the grapes and subsequent fermentation of the must for 15 days

blackcurrant

Production: 95 quintals/ha

Production: 90 quintals/ha

between 250 and 300 m above sea level

BAROLO CHINATO "333" Aromatizzati Vinification: soft pressing of theDenomination: Barolo Chinato Organoleptic Characteristics: aromatized wine with an alcoholic scent, in which, in addition to China Calissaja, a mix of green officinal herbs stands out. Gentian, rhubarb and cardamom also crown the bergamot and Chinese pepper. Velvety and very soft flavor with great body, notes of bitter almond mix with fresh marzipan. Alcohol content : 16% Color: garnet red with purple reflections. Wine: produced with Barolo DOCG

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