VARIETY Barbera
PRODUCTION AREA Nizza Monferrato, Loc. Cremosina -
AT
SOIL Calcareous, clayey and sandy
HARVEST Late September, early October
V
INIFICATION Maceration on the skins in temperature-controlled automatic
steel fermenters, with repeated pumping-overs and aeration until the complete
conversion of sugars to alcohol. Racking and aging in contact with fine lees
follow to facilitate malolactic fermentation
AGING A minimum of 12 months in oak barrels, followed by 6 months in the bottle
ALCOHOL CONTENT 14.5% abv