Sorella Nicola Feyles Barolo Riserva 2008
Traditional extended maceration. Fermentation on wild yeast takes up to 30 days, at room temperature and in steel vats, with remontage (pump-over) to break up the submerged cap. After the natural clarification, refinement lasts for about 24 months in Slavonian oak barrels of medium capacity (30-50hl). The wine is then bottled and continues ageing for another 24-36 months before commercialization. The wine is neither filtered nor fined; a thin sediment is possible and decanting is recommended.