The 2013 Barolo Castellero sees a traditional winemaking approach that includes long maceration times. In the case of this wine, it ferments on the skins for up to 30 days. It later goes into large oak casks for three years of slow aging and integration. The subtle benefits of these time-honored practices are especially evident in a cool vintage such as this. This wine has the graceful aromatic approach, the acidity and the solid tannic structure for long cellar aging. Some 10,000 bottles were made.