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.
In the month of January it is poured partly in Slavonian oak barrels with a capacity of 30000 liters and partly in Allier barrels with a capacity of 500 liters where it remains till the bottling in November.

DATA OF THE ANALYSIS

Alcohol (% vol.) 14
Total acidity (g/l) 6,6
Dry extract ( g/l) 30,6