Lenardo Ronco Nole 2013

The cool temperature maceration / fermentation phase is completed within around 20 days. The wine is left to settle after the pressing process, then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation. The wine is drawn off the lees and then aged for 12 months in small american oak barrels. Intense ruby red , the palate reveals a wealth of soft, fine-grained tannins; great breadth of flavour, mouthfilling weight and superb intensity.