Treis, Barbaresco and Neive
Clay and calcareous marl-rich soil
Exposure and altitude
South/South-West - 250/300m asl
Guyot 4.500 plants/ha
First-second ten-days of October
Vinification: as soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using selected yeasts at a temperature of 30-32 °C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.
Ageing: the wine begins to mature in the January following the vintage, in 2.000 and 3.000 litre barrels made of oak from Allier. After around a year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle.
Ideal with big red meat dishes and medium or mature cheeses.