PIEMONTE DOC BARBERA
South West exposition, 310 m asl. Medium-textured soil characterized by a pebbly surface and deep white marls.
AVERAGE PLANTING YEAR:
2003, traditional Guyot.
Manual, beginning September
VINIFICATION AND AGEING:
crushing and de-stemming and fermentation with maceration in contact with the skins at 23 ° C for 6-7 days. Micro-oxygenation up to malolactic fermentation, followed by 4 months of aging in steel on the fine lees.
SOFIA, the daughter of Serena and Marco, hopefully the 5th generation of the cellar. She’s a child of great personality, even if she’s young. Like our Piemonte Barbera.
Perfumed, fragrant and fresh, pleasant and easy to appreciate even in summer time, excellent as a daily wine, it is a juicy and delicious Barbera, with scents of strawberry and raspberry.