Barolo Ginestra Vigna Casa Matè Municipality of production: Monforte d'Alba Grape: Nebbiolo First vintage: 1978 Number of bottles produced each year: 14,000 Vineyard area under vine: 3 hectares Aspect and height above sea level: south-facing, 300-350 metres Soil type: moderately loose-packed, slightly clayey, limestone-based Vine training system and planting density: Guyot-trained at 4,500 vines per hectare. Average age of productive vines: 20 years Grape yield per hectare at harvest: 50 quintals Harvest period and method: second 10 days of October, manual harvest. The vinification procedure for Barolo Gavarini Vigna Maté involves fermentation for 12-16 days in temperature-controlled stainless steel tanks, with daily pumping over. After completing malolactic fermentation in stainless steel, the wine matures for two years in 25-hectolitre barrels of Slavonian oak. Bottling normally takes place in August. The wine then stays in the binning cellar for 8-10 months before release.