A wine capable of expressing its typicality while freeing itself from the stereotype that Barbera is an edgy wine. Great thickness and excellent balance in each component, for a round and fascinating wine, easy to approach.
12 months in barrels of 15-20 hl and at least 4 months in bottle
Monferrato alessandrino – Olivola
The grapes are crushed and de-stemmed and the marc obtained is left to macerate for a week in contact with the musts at a temperature between 25 ° and 28 ° C, in large stainless steel tanks. Frequent pumping over allows excellent color extraction and good body. The malolactic fermentation is carried out and then, the wine is placed in barrels of 15-20 hectoliters for about 12 months. A bottle refinement of at least 4 months follows.
ALTITUDE 150–250 meters above sea level
TYPE OF PLANTING Sustainable Farming
SOIL Marl, limestone
TYPE OF CULTIVATION Simple guyot
ALCOHOL CONTENT 15%