Brovia Barolo 2018

Brovia wines are produced using traditional methods. The grapes are gently crushed before being transferred to fermentation tanks. The duration of fermentation varies by grape type, with Nebbiolo grapes used in Barolo cuvées undergoing a lengthy process, sometimes lasting a month or more, at temperatures between 28 and 30 degrees Celsius. The Baroli wines are then matured for a minimum of two years in 30-hectoliter barrels made of Slavonian and French oak. Post aging, these wines are bottled unfiltered and are further aged in bottles for 18 to 24 months before market release. All wines are bottled without filtration.