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Barbera d’Alba

Denominazione di origine controllata

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

SELECTED WITH PASSION, MADE AS TRADITION


Call Us

(+39) 338 6029131

ADDRESS

Borgata Simane – 12064
La Morra – CN – Italy
GPS: 44.650890, 7.925914

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