which resulted in high skin-to-juice ratios

Very rich on the palate

Vignarionda also reaches phenolic maturity earlier than other sites

Finishes sappy

The wine was made from a blend of 55% Cabernet Sauvignon and 37% Merlot

Burlotto, Barolo Monvigliero other_regions which resulted in high skin-to-juiceThe 2016 Barolo Monvigliero is utterly spellbinding in its profoundness. In this vintage, the Monvigliero moves into shades of more blue toned fruit. Whole clusters, always 100%, are remarkably integrated. Rose petal, lavender, mint, crushed flowers, wild red berries, blueberry, blood orange and mint are some of the many notes that grace this exceptional, silky Barolo. The 2016 was fermented with low temperatures and spent two months on the skins.