Gianni Ramello’s Barbera d’Alba is produced with Barbera grapes from the left bank of the river Tanaro. The harvest is located between Dolcetto and Barolo, in the first ten days of October, the fermentation lasts 10-12 days, at the end of which the Barbera is left to decant and after 7-8 days. It is decanted

Gianni Ramello’s Dolcetto d’Alba is produced from Dolcetto grapes harvested in mid-September. The fermentation lasts 8-10 days, at the end of which the Dolcetto is left to decant and then decanted into the air, to oxygenate it and prevent smells of reduced (bottom). Before winter, the Dolcetto is racked at least 4-5 times. At this

My Barolo is produced with Nebbiolo grapes from the vineyard in the Rocchettevino subzone, in the municipality of La Morra. Harvesting begins in the second half of October; after pressing, fermentation begins and lasts for 15/20 days. After fermentation, the new wine is left to decant (deposit) for a few days and then it is