Down here it is explain the processes that the wine lose out before the bottling

In all the adjustments to the cellar it is not used any substance that can change the characteristics of wine (increased color , texture , perfume, tannin etc. ) . The alcoholic fermentation lasts 10 to 30 days and occurs spontaneously without yeasts .

At the end of malolactic fermentation in stainless steel, all wines , except Dolcetto , they are racked in wood for the period of aging . The content of sulfites is bottling less than 50% of the amount permitted by law : this is the only foreign substance present in the grape production .

nothing wine is filtered . It’s not time that makes him great , but time brings out the large initial quality . For this we say that our Barolo , Barbera d’Alba reserve Pozzo dell’Annunziata and Merlot should be drunk not before 5-6 years of aging in the bottle and then evolve slowly over 20-30 years as long as they kept in optimal conditions ..

Dolcetto d’Alba , Langhe Nebbiolo and Barbera d’ Alba Cerreto , although simpler wines , have a good attitude to the aging medium durate. In 25 years we had a lot of satisfaction : surely the most important one to be able to enter the hearts of many fans of the greatest red wines in the world .