Barbera d'Alba D.O.C. - press

Vinification
vinification occurs in steel vessels for a period of 8-10 days allowing for the extraction of a sufficient amount of colouring substances and the right balance of tannins to obtain a wine that can withstand aging in wood. Temperature during fermentation is monitored so as to not exceed 32 degrees Celsius to avoid excessive release of aromas. Once fermentation is done, after racking, the wine is stored in barriques where the temperature is monitored and maintained at 18 degrees Celsius to allow for malolactic fermentation.

Aging
the wine is refined for a period of 14-15 months in barriques (70% new and 30% used) in order to stabilize the colour, soften the wine and provide it with substantial element of sweet tannins. During this phase the wine is racked every 4 months. Once this aging period is complete, the wine is ready to be bottled and continues this phase of refinement in the bottle for another 4 months before it is put on the market.