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Barbera d'Alba, Giovanni Corino

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Data sheet

District Piemonte

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BARBERA D’ALBA

D.O.C.

Production area

La Morra - Piemonte

Grapes

100% Barbera

Exposure

West/South-West

Soil

Clayey and calcareous

Grapes per hectare

8,000 kg

Vinification

Maceration on the skin for 5-7 days in stainless steel vats

Ageing

in stainless steel vats for 8-10 months

Yearly production about

12,000 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, where it remains until the end of sugars and malolactic fermentations. After that it is racked off and left to mature for 8-10 months in steel tanks, at the end of which it is bottled and marketed

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Barbera d'Alba, Giovanni Corino

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