BARBERA D'ALBA
DENOMINATION AND AREA
Denomination: DOC
Production area: little village near Vergne
Variety: 100% barbera
VINEYARD
Type of Soil: clay and sand
Exposure: south, south-east
Training system: traditional Guyot
Harvest: Manual, October
VINIFICATION AND AGING
Maceration: with cap of about 10-12 days in steel barrels, (depending on the year) with 20% of whole grapes and frequent pumping over
Malolactic fermentation: in steel barrels
Aging: in steel barrels Bottling normally in the summer to ensure aging in bottle, placed it horizontally for about six months.
Annual production: about 2.000 bottles, depending on the year ( in growing)
