VINE: 100% Barbera

WINE MAKING METHOD: Maceration for 13-15 days with the marcs with frequent removals and reintroductions of the most at a temperature of about 28-30° C. Refinement in stainless steel tank and bottling in April. Natural fermentation in the bottle.

DATA OF THE ANALYSIS

Alcohol (% by vol.) 13
Total acidity (gr./l) 6.3
Dry extract (gr/l) 28.5