Marchesi di Barolo Del Comune Di Barolo 2014Grapes, harvested by hand, are destalked and soft pressed. The must is fermented at controlled temperature in stainless steel tanks 28 30 degrees C. (82 86 F.). The skins are macerated for 8 days, depending on the vintage, with racking of the wine when fermentation has been completed. The next malolactic fermentation ends within December. A certain amount of these Barolo Crus, each vinified and aged separately, are combined in a traditional Slavonian