The Vigna Cucco Barolo Riserva is de-stemmed, pressed and left to ferment for ten days at 26°C in 50 hl stainless steel tanks. Thirty days submerged cap maceration at a temperature of 22°C before being racked and poured a few times. After malolactic fermentation is completed it generally ages in French oak barriques for 36 months before spending at least two years in bottle before release.
15.0%
