Italy, Piedmont
Barbera
Certifications
Alcohol
14.0%
Analytical data
semi-dry
10.0 g/l residual sugar
5.8 g/l acidity
3.6 pH
Vineyard
Vine density: 1600
Yield: 40 hl/ha
Winemaker
Bruno Cordero
Viticulture
Traditional. Guyot method.
Vinification
Vinification takes place in steel, with long macerations lasting 15 to 18 days, at a temperature of 25 C. This is followed by malolactic fermentation and several months ageing in steel.
Maturation
Several months' ageing in steel.
Aromas
Wood: none
Taste
Body: full
Bottling
Size: 0.750l
GTIN: 8007430100357
Packaging
Bottles per case: 6
GTIN: 08007430607207
