Oberto Barbera D'Alba .750L

Harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; themo-controlled fermentation at around 32 °C, with often and soft pumpovers. Medium-long maceration of the marcs (about 180 hours); racking in stainless steel vats, where the wine is themo-controlled and the natural malolactic fermentation takes place.