n the cellar, all wines are fermented in old concrete tanks, with a simple yet rudimentary system of temperature control. The Barolo is kept on its skins for 30-50 days, depending on the vintage. Pump-overs are used early in the fermentation, followed by prolonged Capello Sommerso, or submerged cap maceration. The wine is then pressed in an old-school basket press before a long aging in large untoasted Slavonian oak botti (2 -3 years). The Barolo is bottled three years after the September harvest and then held for a year before release.