Description
in horizontal roto-fermenters for about 8/10 days, with skins, followed by completion of alcoholic fermentation in stainless steel tanks for about 10 days. and malolactic fermentation in steel.
VINEYARD: Barbera, planted in 1995
EXPOSURE: vineyards in loc. Annunziata, measuring 1.8 ha, facing east, at 270 metres above sea level, and west, at 240 metres above sea level.
SOIL: Calcareous – Clay
YIELD PER HECTARE: 8.0 tonnes of grapes
HARVEST TIME: early October
VINIFICATION: in horizontal roto-fermenters for about 8/10 days, with skins, followed by completion of alcoholic fermentation in stainless steel tanks for about 10 days. and malolactic fermentation in steel.
AGEING: in steel for 10 months; bottling in July; sale in September of the year after harvesting.
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