Cascina Radice Poiana Barolo Producer_Adega de Favaios Fermentation then continues at higher

Fermentation then continues at higher temperatures before spending 12 months in barrique for malolactic fermentation

Vineyards are managed using an integrated crop management system

and 12 year bourbons

topped with a sprig of fresh mint

The result is a wine of pale lemon appearance that is smooth and refreshing

Cascina Radice Poiana Barolo Producer_Adega de Favaios Fermentation then continues at higherFrom the area of Serralunga d'Alba Province of Cuneo Piedmont, the vineyard has a small production of 30,000 bottles. Harvested mid October. Fermentation, traditional peel maceration of 12 days in stainless steel tanks at a controlled temperature 28 degrees then 36 months aging in oak barrels, followed by a further 6 months in the bottle. This Barolo is deep red with garnet reflections. A complex bouquet of violet, vanilla and chocolate. Full bodied,