2010 Vietti Brunate, Barolo DOCG, Italy Domaine de la Renardiere natural fermentations are started by

natural fermentations are started by preparing a pied de cuve from the yeasts present on the skins

Winter Banana

All initial fermentations are native yeasts

The vines are planted on ponca

2010 Vietti Brunate, Barolo DOCG, Italy Domaine de la Renardiere natural fermentations are started byGrapes come from Viettis historic Brunate crua limestone and clay rich amphitheater on the southern slope of La Morrawith vines averaging ~50 years old and trained Guyot at ~4,600 vines ha. Fermented on native yeasts in stainless steel tanks with submerged cap maceration for 34 weeks, including cold pre and post fermentation soak. Daily pump overs round out extraction. Malolactic fermentation completes in wood. Aging lasts ~30 months in large