Le Serre

Le Serre is crafted from Barbera and a small percentage of Dolcetto grapes, which are dried in small plastic trays under ventilation in the open air. Immediately after harvest, the wine macerates for 14-23 days in steel tanks where is undergoes alcoholic fermentation. Malolactic fermentation then occurs during aging for 18 months, with 35% in new and 65% in old oak barrels. This meticulous process has made Le Serre a favored choice in several esteemed restaurants.