Elio Grasso Barolo Ginestra Casa Maté

The vinification of Barolo Ginestra Casa Maté involves alcoholic fermentation in stainless steel tanks at a controlled temperature, with daily pumping over. Once the malolactic fermentation has been carried out, the wine is refined in 25-hectolitre Slavonian oak barrels. After bottling, usually in August, the Barolo Ginestra Casa Maté rests in the cellar for 8-10 months before being marketed. The result is a garnet Barolo, of incredible amplitude and olfactory depth, with tertiary notes already in evidence and a rich but elegant sip, with integrated tannins and unlimited persistence.