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BARBERA D' ALBA Ciabot du Re

Denomination of Controlled Origin

  • Production area: La Morra(CN - Piemonte)
  • Grapes: 100% BARBERA
  • Exposure: W/SW
  • Soil: CLAYEY AND CALCAREOUS
  • Grapes per hectare: 6000 kg
  • Yearly production about: 2500 bottles

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. Sugar fermentation and malolactic fermentation take place in barrels - 50% of them new and 50% used -, where the wine remains for 18 months. After that it is blended in steel tanks, where it remains for 3-4 months, at the end of which it is bottled and placed on the market.

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CORINO GIOVANNI di Corino Giuliano
Fraz.Annunziata 25/b, 12064 - La Morra(CN)

 
 
 

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