Barolo Bricco Ambrogio Paolo Scavno 2016 (750ML)

• Nebbiolo planted to marl and limestone soils in the Bricco Ambrogio cru, the most important vineyard in the village of Roddi  • 275 meters elevation with south/southeast exposure • The first vintage was produced in 2002 and nearly a monopole • Harvested by hand, normally after the 10th of October • Submerged-cap maceration (10-12 days in average) • Indigenous yeast fermentation (20-30 days in average) in stainless steel  • Malolactic fermentation in 225 L barrels over the winter • Aged 11 months in neutral French oak barrels and further 13 months in large casks, plus 8 months in stainless steel and 6 months in bottle \n\n