Barbera at the base of the project. The fundamental characteristics of the Monleale sub-zone include production from selected vineyards and an aging of minimum 20 months, of which at least 6 in wood. All this gives life to a fragrant, intense wine, with a strong color. An excellent match is with pork, roasts and medium-aged cheeses.
GRAPE VARIETY: 100% Barbera EXHIBITION: Various LOCATION OF THE VINEYARD: Sarezzano TRAINING FORM: Guyot YEAR OF VINEYARD PLANTATION: 2002 NUMBER OF STRAINERS PER HECTARE: 5200 ALTITUDE: m ASL 290 NATURE OF THE SOIL: calcareous VINIFICATION: manual harvesting of the best and fully ripe bunches towards the third ten days of September; on the skins in stainless steel tanks at controlled temperature for 15-20 days at 26-28°C; frequent punching down and pumping over MALOLACTIC FERMENTATION: carried out in tonneaux AGING: 12-24 months in 500 l French oak tonneaux BOTTLE AGEING: 6-12 months SERVING TEMPERATURE: 18°C
