Marchesi Di Barolo Sarmassa

Sarmassa is the last of the Cru’s to ripen and is usually harvested in the second ten days of October. Grapes are collected, exclusively by hand and quickly taken to the cellars for destalking and a soft pressing. The grapes then undergo a controlled fermentation in stainless steel temperature controlled tanks at steel temperature controlled tanks at 82-86°F.

Maceration of the skins lasts 10 days with regular pump-overs. The wine is racked into concrete tanks that are lined with fiberglass inside and insulated with cork where it rests at post-fermentation temperatures of 72°F and undergoes malolactic fermentation. Within two months, malolactic fermentation is complete and the wine is transferred to barrels. The wine is aged for two years, a part in Slavonian oak barrels (30 or 35 hl) and the other part in 225 L French medium-toasted oak barrique. The two parts are then blended in traditional big oak barrels and the wine completes its fining in the bottle before release.