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Barolo "Gavarini Chiniera" 2016 - Elio Grasso
€87.00
Tax included
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.
Production area: Monforte d’Alba
Grapes: Nebbiolo
First year of production: 1978
Number of bottles produced annually: 14,000
Vineyard area: 3 hectares
Exposure and altitude: south, 350-400 meters high
Type of soil: medium calcareous mixture tending to sandy
Training system and plant density: Guyot, 4500 vines per hectare
Average age of the vines in production: 30 years
Period and vintage of the harvest: second decade of October with manual harvesting
Specific References
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.