Bosco Agostino Barolo DOCG "La Serra"

How It's Made

VINIFICATION: The fermentation takes place in stainless steel tanks at a controlled temperature of 28-30 °C. The maceration lasts 20-22 days. After racking, the wine is held at about 20°C to allow initiation of a malolactic fermentation. The wine is then held in barriques and tonneaux for about 6-7 months before transfer to botti (capacity 2000 liters) made of Slavonian oak to age 23-24 months. At the end of this period, the wine is bottled in August and released the following March.

CHARACTERISTICS: Garnet with a brick rim. Elegant aromas of dried roses, violets and cherry preserves with a touch of spice, from the limestone-rich soils of La Morra. Deep and layered on the palate, with fine tannins and a long, fresh finish. Pairs with truffle pasta, braised meats and aged Parmigiano.