100% Nebbiolo from vines planted in calcareous clay soils.  Fermentation and maceration with the skins for 7 days. The wine matures for one year in barriques (20% new, 80% second and third use). Blending in steel for a few months. Finishing in the bottle for a minimum of 10 months.

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Moccagatta’s Basarin Barbaresco is sourced from the Minuto brother’s holdings in the Basarin cru in the township of Neive. Basarin is marked by its high altitude (above 260 meters) and its calcerous-marl soils; the vineyards owned by the Moccagatta estate are at a south exposure and were planted in 1967 and 1968.
The grapes are macerated on the skins in temperature-controlled steel vats with; the wine is matured in French oak barriques for 18 months.

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100% Nebbiolo grown in calcareous blue marl soils.  The grapes are macerated on the skins in temperature-controlled steel tanks, then the wine is aged in French-oak barriques, of which approximately 40% are new, for 18 months. 1,800 cases produced.

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100% Nebbiolo grown in calcareous blue marl soils.  The grapes are macerated on the skins in temperature-controlled steel tanks, then the wine is aged in French-oak barriques, of which approximately 40% are new, for 18 months. 1,800 cases produced.

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100% Nebbiolo grown in calcareous blue marl soils.  The grapes are macerated on the skins in temperature-controlled steel tanks, then the wine is aged in French-oak barriques, of which approximately 40% are new, for 18 months. 1,800 cases produced.

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100% Nebbiolo grown in calcareous blue marl soils.  The grapes are macerated on the skins in temperature-controlled steel tanks, then the wine is aged in French-oak barriques, of which approximately 40% are new, for 18 months. 1,800 cases produced.

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100% Barbera from vineyards planted in 1958 and 1970. Fermentation in temperature controlled steel vats for 4-5 days, maturation in oak barrels of medium capacity for 6 months.

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