Cogli L'Attimo Giacu Nebbiolo d'Alba 2022 DOC

The crushing and destemming of the grapes is followed by maceration of the must on the skins for 20 to 30 days, depending on the vintage. Pumping over and immersion are carried out manually. Fermentation takes place with indigenous yeasts. The wine remains in steel for about 15 months. This is followed by further maturation in the bottle.

The crushing and destemming of the grapes is followed by maceration of the must on the skins for 20 to 30 days, depending on the vintage. Pumping over and immersion are done manually. Fermentation takes place with indigenous yeasts. The wine matures for about 15 months in steel tanks. This is followed by further maturation in the bottle.