BARBERA D'ALBA D.O.C. 2021

VARIETAL: 100% Barbera
FARMING: La Collina di Dioniso
ENOLOGIST: Sergio Molino
PRODUCTION: La Morra, Priocca
HEIGHT ABOVE SEA-LEVEL: 280 m
EXPOSURE: South-east
CULTIVATION METHOD: Guyot
CLIMATE: Cold winters, hot summers
SOIL: Calcareous marl
YIELD PER HECTARE: 80 QL/H
DENSITY OF PLANTING: 90 x 260
AGE OF VINES: 15-25 years
HARVEST: End-September
FERMENTATION VATS: Stainless steel
WINE-MAKING METHOD: Crushing and destemming
Fermentation at controlled temperature of 28°C with own natural yeasts
AGEING: Stainless steel, Barrique
CONSERVATION: 6/7 years
SERVING TEMPERATURE: 15-18° C