Schiavenza Barolo Prapò 2012

The Schiavenza company continues the long history of winemaking tradition undertaken by Serralunga and by Alessandria's brothers in the early fifties. A story that in Prapò a visceral connection, since it was the first company to be cru been vinified alone in 1996. The fermentation is spontaneous and takes place vitrified cement, with a contact with the skins for 25 days. After the racking, the wine is transferred to oak casks containers ranging in size between 10 hl. and 43 hl. where it remains for 36 months, during which undergoes two decanting year. It is a full bodied wine, austere and able to challenge the decades.