Description

DENOMINATION AND AREA Denomination: DOC
Production area: Castellinaldo, Vergne and Diano d’Alba
Variety: 100% barbera

VINEYARD
Type of Soil:
sandy marl and clay
Exposure: south
Altitude: 250 m above sea level
Year of planting: 1974- 1984
Training system: traditional Guyot Harvest: Manual, in October

INIFICATION AND AGING
Maceration:
with cap of about 10-12 days in wooden vats, (depending on the year) with frequent pumping over.
Malolactic fermentation: in steel barrels Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto)
(The time of wood aging is variable and follows the needs of the individual vintages) Bottling: placed it horizontally for about six months.