VINIFICATION: Grapes, picked by hand, are destalked and soft-pressed. The must is fermented in stainless steel tanks at a controlled temperature of 28-30° degrees C. (82-86° F.). The skins are macerated for 8 days with racking of the wine when the fermentation has completed. The malolactic fermentation ends within December. MATURATION: A certain amount of these Barolo Crus, each vinified and aged separately, are combined in a traditional Slavonian oak cask to mature for another 12 months in bottle before being released into the market. Each year, therefore, the winemaker has the opportunity to choose the amount of each individual cru to be used for the blend so as to achieve the best “Cuvee” according to the characteristics of the individual vineyards and the climatic conditions of the vintage. The Barolo del Comune di Barolo reaches its maturity after 6 years from the harvest while its plateau of maturation typically takes place between 6 and 30 years.