Description
the wine was pressed into neutral French oak barrels to mature for two months
After five months the wine was bottled without fining and just a small 43 ppm sulfur addition and coarse filtration for stability
This over-achieving entry is 100% Riesling from across thirteen different parcels
0% whole bunches were kept for structure and aromatics
• Vineyards planted in 1973
2024 Bartolo Mascarello Dolcetto D'Alba, Piedmont, Italy Vincent Dauvissat the wine was pressed intoVINEYARDSourced from the Monrobiolo and Rue vineyards in Barolo. SOIL Clay with sand, tufa and limestone substrates. VINIFICATION: The two vineyards production is co fermented in a single large concrete tank. The tank does not have an internal temperature control system but fermentation temperatures are monitored daily and the must is cooled with a cold water heat exchanger if it exceeds 28C. The fermentation typically occurs from indigenous yeasts,
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