Piemonte DOC Barbera
Monferrato e Langhe
calcareous sand-rich marly soil
Exposure and altitude
medium-high hillsides - 250/300m asl
Guyot 5.000 plants/ha
End of September Early October
Vinification: the fermentation takes place in stainless steel tanks for around 6-7 days at a temperature of 23-25 °C. During this time, the must is pumped over the cap in order to optimize the extraction of the tannins and colour. As soon as the alcoholic fermentation has ended, the wine is racket into concrete tanks for the malolactic fermentation, which is completed by December.
Ageing: the wine is aged partly in new barrels made of oak from Allier, and partly in large Slavonian oak casks. It stays in wood for some months, and is bottled in late spring following light clearing
A perfect match for starters, cured meats and fresh and medium mature cheeses.