Merk: Castello di Uviglie

Grape variety
100% Barbera
Planting year
1996
Exposure
Southwest
Ground
Medium-textured alkaline
Form of farming
Guyot
Density
4500 - 4700 plants per hectare
Collection
Manual
Vinification
Destemming, fermentation at a controlled temperature of 24 - 26 ° C, 6-7 days in contact with the skins, racking of the grain only without adding press wine. Malolactic fermentation completely carried out in steel or cement. Maturation in steel tanks until spring to preserve the freshness of the aromas. Natural refermentation before bottling.
Formats
0.75 lt
Pairings
Cooked and raw cured meats, first courses with meat sauce, boiled meats, slightly aged cheeses
Service temperature
18 ° C