Barbera d'Alba Superiore, Luigi Pira
100% Barbera sourced from two hectares of calcareous clay soils in Roddino, with a south-west aspect and an elevation of 420 meters above sea level. Fermentation and maceration with the skins occurs in temperature-controlled horizontal steel tanks for 15-20 days. The wine matures in 25-hectolitre Slavonian oak casks for 12 months. Approximately 800 cases produced annually.
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