VINE: Barbera 100%

WINE MAKING METHOD: Maceration 13 to 15 days with the marcs, with frequent removals and reintroductions of the most at a temperature of about 28-30° C. Four months' refinement in oak barrels with capacity of 8000 kg and bottling in September

DATA OF THE ANALYSIS

Alcohol (% by vol.) 13.5
Total acidity (gr/l) 6.5
dry extract (gr/l) 28.5