Cascina Alberta Barbera D’alba

Harvested by hand in small crates during September. The grapes once arrive in the cellar were delicately pressed, fermentation starts with use of indigenous yeast and took place in stainless steel tanks at controlled temperatures with daily pumping over for 15 days. On completion of the malolactic fermentation, the wine was aged in steel for 6 months. On tasting the colour is ruby red with violet hues, with the scent of fresh fruit, plums and blackberries with excellent fresh overtones. The taste in the mouth is enveloping, fresh and sapid. A wine to accompany the entire meal.