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The fermentation on the skins lasts for 6-7 days after which the juice is removed from the skins and continues fermenting
at about 270 meters (900 feet) above sea level
Ripe on the nose
5% Vespolina and Croatina
Niellucciu from 30+ year old vines in a combination of chalk
Giulia Negri, Nebbiolo "Serradenari" Barolo DOCG, Piedmont, Italy 2020 biodynamic The fermentation on the skinsIn the heart of the Serradenari cru of La Morra the highest point in the Barolo zone, with vineyards culminating at 536 meters above sea level Giulia Negri passionately pursues her goal of crafting Barolo with a Burgundian sensibility. Boasting the highest elevation in Barolo, an unusual northern exposure facing the Alps, and a complex patchwork of soils, Serradenari is one of the regions most intriguing crus. It gives Giulia a singular platform to
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