Barbera d'Alba DOC
Clayey-marl mixed with calcareous marl
Exposure and altitude
Medium-high hillsides’ vineyards
Guyot 4.400 plants/ha
Second ten days of September
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.