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Barbera d'Alba Ciabot Dù Re, Giovanni Corino

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Data sheet

District Piemonte

More info

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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Barbera d'Alba Ciabot Dù Re, Giovanni Corino

Barbera d'Alba Ciabot Dù Re, Giovanni Corino

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