Vinification, fermentation and maceration of Barolo MONPRIVATO

1) MONPRIVATO is ready for tasting, with good results;
2) MONPRIVATO is ready for bottling, and is actually bottled;
3) the date laid down by the DOCG regulations for the release of bottled Barolo for sale (1st January 4th year)
4) MONPRIVATO is ready for shipping;
5) MONPRIVATO has partially developed its properties in the bottle, and is ready to show its fullness. This moment is influenced by many variables: the exposure and micro-climate of the vineyard, the quantity of grapes produced per hectare and vine, the vintage, the wine-making process, the ageing in wood, etc;
6) MONPRIVATO reaches its peak, influenced by many variables: the vineyard and its exposure and micro-climate, the quantity of grapes produced per hectare and vine, the vintage, the wine-making process, the ageing in wood, etc;
7) MONPRIVATO's optimum cellar life, prior to the start of its decline, influenced by many variables: the vineyard and its exposure and micro-climate, the quantity of grapes produced per hectare and vine, the vintage, the wine-making process, ageing, and storage of the bottles. This is estimated, but it has also been proven by tastings of old vintages;