Marchesi di Barolo Sarmassa 2013Sarmassa is the last of the Crus to ripen and is usually harvested in the second ten days of October. Grapes are collected, exclusively by hand and quickly taken to the cellars for destalking and a soft pressing. The grapes then undergo a controlled fermentation in stainless steel temperature controlled tanks at steel temperature controlled tanks at 82 86F. Maceration of the skins lasts 10 days with regular pump overs. The wine is racked into concrete