Description
While Bovio's style generally emphasizes elegance over brut power, their Gattera vineyard bottling from a site with southern exposure shows more depth and spice than the regional La Morra. It will likely age longer as well and is an ideal candidate for 10-15 years if properly cellared. It is the first Barolo produced by the winery from vines that exceed 50 years of age. Here are the winery's production notes: "Soft crushing of the grapes. Fermentation with indigenous yeasts for about 15 days in temperature-controlled wooden vats, during which pumping over is carried out at regular intervals to ensure optimal extraction of the color and tannins contained in the grape skins. This is followed by medium-long maceration using the submerged cap technique, racking, and malolactic fermentation. The wine is then racked into oak barrels where it ages for 20 to 24 months; it is then racked into concrete tanks where it rests for a few months before being bottled."
