Barolo "La Tartufaia" 2021 Produttore_Clos Thierriere after which the "steccatura" technique

after which the "steccatura" technique is used

A distinguishing feature of Cantina Pierre Gerbais is their commitment to organic farming and the production of zero-dosage champagne

at an altitude of approximately 580 meters Vinification: fermentation in steel and aging for a few months in wooden barrels Serving Temperature: 10-12°C

largely untouched by mass tourism but with a great winemaking tradition

Barolo "La Tartufaia" 2021 Produttore_Clos Thierriere after which the "steccatura" techniqueGiulia Negri's Barolo "La Tartufaia" is produced in La Morra from Nebbiolo grapes. Serradenari is located in one of the highest points of the entire Barolo area, on a balcony that on one side overlooks La Morra and a large part of the Langhe territory, while on the other it looks like a poster of the western Alps. This wine is made from a portion of grapes from the MGA Serradenari and a small portion from the Brunate subzone. Thanks to its altitude