Barolo Cerretta 2008 by Ettore Germano (Italian Red Wine)

Harvest season: second half of October.
After the grapes are destemmed and crushed, the must is fermented in contact with the skins for 30/35 days,
during which several pumping over are carried out daily to extract coloring substances and tannins.
Then the wine is transferred in 700 liter French oak barrels, 15/20% new or used at most for three or four
years, where its maturation is completed in at least 24 months. The wine is then bottle-aged for 15-18 months
before being offered for sale.