VARIETY Barbera
PRODUCTION AREA Agliano Terme, Loc. Generala -
AT
SOIL Composite calcareous clay
HARVEST First half of October
VINIFICATION 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 Minimum of 12 months in wood, of which 80% in tonneaux and 20%
in oak barrels, followed by 12 months in the bottle
ALCOHOL CONTENT 15% abv