Elmer,
A little Barolo Background that may help to understand the wine:
You will find many differences between the wines from vineyards in the "Barolo vineyard zone", some more aromatic, fruitier styles, some more tannic, some more complex, and broader-textured. the various "terroirs" will have a big impact on the type of wine that you will end up with, of course the winemaker has the biggest impact on the wine.
Traditionally, to earn the name Barolo, the wine must be aged 36 months, 18 of which are in oak barrels, 18 in bottle, if you are fortunate enough to get a "Riserva", the aging goes up to 62 months, the aging softens up the natural tannins.
Unlike Classic Barolo which required a decade of cellaring to soften the tannins, the push to get wines to market faster has resulted in reduced fermentation and maceration times resulting in less extraction of color or tannin from the skins which produces a wine that is fruitier, less tannic, with reduced body and mouthfeel that is obviously able to be sold and drank much faster.
This is another reason why fermenting on several lbs of fresh crushed grapes or grape skin packs can help a kit wine, or wine from Juice buckets in a major way.
I don't think that the Kit manufacturers are cold soaking the grapes to extract more color, flavor and tannins, I'd be surprised if the major Kit manufacturers ever see the actually grapes after "scouting" the vineyards, they probably receive the pressed juice and apply their process of balancing and stabilizing the juice before packaging, but this is only my opinion, I don't have any direct knowledge of the process involved to manufacture wine kits.
The wine is very young, as everyone stated this wine has a long way to go before it is ready.
I hope that I didn't bore you.
Tom