Giulia Negri - Serradenari

2020 Barolo La Tartufaia

100% Nebbiolo
Red wine

We start from modular manual harvest, based on the phenolic ripeness of each single parcel. The grapes that will turn into Barolo La Tartufaia grow at 460 m above sea level on a Tortonian, clayey loam soil. All the grapes are 100% de-stemmed, and moved into 60 hl truncated cone-shaped wooden vats for the fermentation. Only indigenous yeasts are used, so fermentation starts spontaneously after 6/7 days. Overall, pre-maceration, fermentation and post-fermentation maceration lasts around 50 days. During the fermentation, just short, closed pumping overs are done, maximum two per days in the peak of fermentation. The wine is then racked and moved into big Austrian oak casks (25/15,5 hl), together with first pressing juice. Aging lasts 26 months. The wine rests 8 months in bottle before being released in the market.