2016 Monchiero Barolo Roere di Santa Maria DOCG

This Barolo is produced from the Roere di Santa Maria Cru, near Ciocchini in La Morra. The soil is composed of yellow-reddish sand alternating with grey marl from the Helvetian-Tortonic age, which contributes to this wine’s approachable nature. Monchiero is one of the only producers making Barolo from this charming vineyard. When the grapes reach their ideal ripeness, they are hand harvested with great care. Maceration lasts 20 days at approximately 82° to 84°F in stainless steel, followed by 20 days of fermentation in stainless steel with pump-over. The wine is aged for three years in Slavonian oak casks followed by one year in bottle