Cascina Alberta Barbera D’alba Tres

Grape harvest by hand in hampers at the end of september, the grape once arrive in wine cellar is pressed delicately, alcoholic fermentation starts with the use of indigineus yeast and involves in temperature-controlled stainless steel tanks . After the wine is put for 6 months in great strokes of oak of slavonia where the fermentation malolactic happens. This classic process give to the wine the typical freshness and fruty perfumes of Barbera and at the same time a spicy fragrance taste.