Rapalino Barbaresco

Classification of Wine: Red Still Wine Vigneti Ferrere e Giacone, Treiso Denominazione di Origine Controllata Garantita   Varietal: 100% Nebbiolo Vintage: 2019 Vineyard Designation:  Langhe di Alba, outh-west exposure Soil: clay-calcareous, siliceous; marl. 400 meters above sea level Pruning: Guyot Yield: 4.5 tons/ha Acidity: 6.00g/l RS: .20 g/l ABV:  14.5% Sulfites: 73 mg/l Winemaker:  Marco Rapalino Winemaking Following their harvesting by hand in late September to October, the grapes are pressed and transferred into temperature-controlled stainless steel tanks.  These vats are temperature controlled to 28 °C.  Fermentation with maceration that varies depending on the year between, 15 and 21 days. The cap is punched down every 2 hours for 2 minutes the first five days. Then for 2 minutes every 4 hours. In the last period for 1 minute each six hours. Racking is done at the end of fermentation, the wine does not macerate on the skins after fermentation is over. After racking they are l