Barbera d'Alba DOC
Clayey-marl mixed with calcareous marl
Exposure and altitude
South, South-west, middle and upper hills
Guyot 4.400 plants/ha
end of September and beginning of October
0,75 - 1,5 L
Vinification: the fermentation takes place in stainless steel tanks. The malolactic fermentation takes place immediately after 7-8 days in contact with the skins at a temperature of 28-30 degrees.
Ageing: at the end of the wine making process, the wine is transferred into casks for ageing (around 12 months), after then it is bottled.
This wine deserves to be served with big dishes. Excellent with rich, flavoursome first courses, meat and cheese.