Description
Grape variety: Barbera 100%
Soil: tuff
Growth system: guyot
Alcohol content: 15°
Harvesting period: second half of september
Material of fermentation Barrels: stainless steel barrels
Fermentation temperature: 28°/32° C controlled
Maceration: 20 days
Yeasts used: selected
Maturation: 30 quintals oak casks for 24 months
