Bosco Agostino Barolo DOCG "Neirane"

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 barrique 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 red. Ripe, juicy red fruit, flowers and a touch of orange peel on the nose, with kirsch, raspberry and a hint of tobacco on the palate. Supple tannins make it approachable young, with a long, fresh finish. Pairs with braised meats, game and aged cheeses.