2016 Barolo Villero
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2026 - 2041
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Brovia's 2016s are all finesse. That's not much of a surprise given how strong these wines have been in recent years. The 2016s were fermented in cement and saw 18-20 days on the skins. Malolactic fermentation took place in steel. Aging in oak varies a bit depending on practical considerations, but more or less, the 2016 spent a year in Slavonian oak casks followed by a second year in French oak casks.
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