Barbera d'Alba

• 100% Barbera in calcareous clay soils planted in 1995, averaging 250 meters above sea level in Annunziata, La Morra
• Fermentation with indigenous yeasts, 8-10 days maceration at 27-30°C in roto-fermentors and 10-15 days completion of fermentation in stainless steel tanks
• Aged exclusively in stainless steel for 10 months prior to bottling
• 1,600 cases produced annually

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