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;

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