VINE: Barbera 100%

WINE MAKING METHOD: Maceration with the marcs 13 - 15 days, with frequent stirrings-up. Fermentation temperature of about 28 - 30 °c. Malolactic fermentation within December.
In the month of January it is poured in barriques of Allier wood where it remains about 11 - 12 months, Assembly in steel tank for a period of about three months and bottling in May, after the bottling this wine undergoes a further four-month refinement in the bottle.

DATA OF THE ANALYSIS

Alcohol (% vol.) 14
Towl acidity ( g/l ) 6,2
Dry extract (g/l) 30,2