VINE: Barbera 100%

WINE MAKING METHOD: Maceration with the marcs for 13 - 15 days, with frequent stirrings-up. Fermentation temperature: about 28 - 30 °C. Malolactic fermentation within December, refining in steel tanks (with periodical decanting) till September when it is bottled.

DATA OF THE ANALYSIS

Alcohol (% vol.) 14
Total acidity ( g/I ) 6
Dry extract ( g/I) 29,9