Vinification and ageing:the wine ferments for 10-12 days in stainless steel at around 30C. This is followed by malolactic fermentation and a short period of maturing in stainless steel; the…
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Vinification and ageing:the wine ferments for 10-12 days in stainless steel at around 30C. This is followed by malolactic fermentation and a short period of maturing in stainless steel; the wine is usually bottled and released for sale during the spring after the harvest.
Notes:thanks to the meticulous selection processes, excellent exposure and very low yields, very high quality grapes are obtained, giving very complex wines. With this product we wish to propose the typical characteristics of traditional Barbera: intriguing freshness, good body and a long finish.
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