The Fermentation of the Barolo Nebbiolo

The final Nebbiolo grapes to be harvested this year, as already amply described in my earlier posts, were exceptionally beautiful, and so it is imperative to not make any mistakes in the winemaking process. Fermentation began after three days, without the addition of selected yeasts. The temperature-controlled maceration needs to be gentle and efficacious, extracting the right polyphenols without damaging the skins. I want to feel the same velvet of the tannin in the wine that I appreciated while chewing the grapes the week before harvest, and to ensure this we will have to adopt a certain measure: We will have to eliminate the grapeseeds. The seeds, in fact, contain very astringent and sometimes bitter tannins that I do not like and that risk lengthening the time it will take before the Barolo can be appreciated. At the midpoint of the fermentation process we remove the wine must from the marc, and as you can see in the video, the grapeseeds remain at the bottom of the tank and can be extracted using a screwpump, also known as an Archimedean screw. Obviously this practice is easier to demonstrate in a video than to explain.

I have very high expectations for the 2010 vintage, especially for the Nebbiolo and above all for this last harvest, which was completed on October 30 just a few minutes before the start of rains that lasted uninterrupted for four days.