||Moderately loose-packed, slightly sandy, limestone-based.
||Second 10 days of October, manual harvest.
||The vinification procedure for Barolo Gavarini Vigna Chiniera involves fermentation for 12-16 days in temperature-controlled stainless steel tanks, with daily pumping over. After completing malolactic fermentation in stainless steel.
||Matures for two years in 25-hectolitre barrels of Slavonian oak. Bottling normally takes place in August. The wine then stays in the binning cellar for 8-10 months before release.