Straw yellow in color, tending...
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District | Piemonte |
BARBERA D’ALBA CIABOT DÙ RE
D.O.C.
Production area
La Morra - Piemonte
Grapes
100% Barbera
Exposure
West/South-West
Soil
Clayey and calcareous
Grapes per hectare
6,000 kg
Vinification
Maceration on the skin for 5-7 days in stainless steel vats
Ageing
18 months in barrique 50% of them new and 50% used and 3 months in stainless steel vats
Yearly production about
2,500 bottles
Wine-making process
5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits. Sugar fermentation and malolactic fermentation take place in barrels - 50% of them new and 50% used -, where the wine remains for 18 months. After that it is blended in steel tanks, where it remains for 3-4 months, at the end of which it is bottled and placed on the market
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