Merk: Castello di Uviglie

Grape variety
100% Barbera
Planting year
1974
Exposure
South
Ground
Clayey frank of limestone marl
Form of farming
Guyot
Density
4500 - 4700 plants per hectare
Collection
Manual with careful selection
Vinification
Destemming, fermentation at a controlled temperature of 25 ° C, 15-20 days in contact with the skins, extraction of the noble components with the Delestage method, racking after maceration after fermentation. Malolactic fermentation completely carried out in French tonneaux for 18-20 months. Bottling when the taste-olfactory balance is reached, refining in the bottle for about 6 months.
Formats
0.75 lt
Pairings
Red meats, medium / long-aged cheeses
Service temperature
18 ° C