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The vinification of Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. Once malolactic fermentation has taken place, the wine is aged in 25 hectolitre Slavonian oak barrels. After bottling, the Barolo Gavarini Chiniera rests in the cellar for 8-10 months before being sold.
€87.00Price
€11.50Price
€11.50Price
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- New product
The grapes come from the most suitable hills in the classic production area. Traditional ageing methods maintain the grape's characteristics of freshness and typicality.
€11.50Price