Fruit comes from their vineyards in Monforte and La Morra, which are still too young for Barolo. Each fermented separately in concrete tanks and aged in Austrian oak barrels for approximately eight months.
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Fruit comes from their vineyards in Monforte and La Morra, which are still too young for Barolo. Each fermented separately in concrete tanks and aged in Austrian oak barrels for approximately eight months.
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