VINIFICATION: Maceration of the skins lasts about 10 days. During this time the fermenting must is regularly recycled from the bottom to the top of the tank in order to extract all the elements present on the skins and to take the color gently. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. AGING: Then wine is racked into concrete tanks that are lined with fiberglass inside and insulated by cork. Here it maintains a temperature of about 22° degrees C. (72° F.) which will prompt the beginning of Malolactic Fermentation. The wine is aged for 2 years; a part in Slavonian oak barrels 30 or 35 hectoliters (789-947 U.S. gallons) and the other part in small French oak barrique (225 liters) that are moderately toasted The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market. The Barolo Sarmassa reaches its first signs of maturity after 8 years from the harvest. It continues to mature elegantly for a period of time and the between 8 and 30 years. The wine is, therefore, colorful, tannic and long-lived.
Robert Parker(2010 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 07/21/2014