About this wine
Vinification
The Barbera grapes are harvested by hand in the second half of September. The wine ferments on the skins in stainless steel tanks at a controlled 26–28 °C for 12–14 days. Malolactic fermentation is spontaneous and finishes at the end of November.
Ageing
60% of the wine matures for around 12 months in new and previously used oak barriques; the remaining 40% stays in steel tanks. The time in barrel is not fixed in advance and depends on the vintage. After bottling, the wine rests for several more months in the winery's cellars.
Tasting profile
A rich, full-bodied red.
Label / history
The name comes from the family's "Carlot" estate in the Madonna di Como area, where Carlo, grandfather of the current owners, lived and worked.
