RIZZI BARBERA D'ALBA WINE

BARBERA D'ALBA VINEYARDVillage: TreisoAltitude: 280 - 330 m. s.l.m.Exposure: South and East Soil: white marl clayey- calcareous, alternated by sandTraining System: GuyotDensity: 4.000 vine/Ha Grape Variety: Barbera   VINIFICAZIONEVendemmia: The grapes are handpicked usually between the end of September and the first decade of October (with small variations depending on the weather).Fermentation: in stainless-steel containers a controlled temperature for about 8-10 days.Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.Ageing: partly in large oak casks and partly in steel and concrete before the bottling approximately a year and a half after the harvest.   WINEBARBERA D’ALBA Bright ruby red in color with clear crimson highlights. Deep, full perfumes, elegant, well-balanced and enduring, reminiscent of rose, undergrowth and oriental spices. Very powerful bouquet. Fine structure accompani