Barbera d’Alba Superiore Mompissano vineyard

we carry out two thinnings (at the beginning and end of August), eliminating part of the apexes and the wings of the bunches, guaranteeing an average production of 1.80 / 2.00 Kg per vine.

Maceration takes place in steel fermentation vats where the fermentation temperature can be regulated and lasts about 2 weeks. Then the wine is kept in oak barrels, where the malolactic fermentation takes place.
After the malolactic fermentation, the wine stays in tonneau wine barrels until the next summer (August) when it is bottled

the aromas remind the scents of undergrowth and black cherries, with a light
closing note of oriental spices. The potent flavour is softened by a silky body; the flavours recall ripe red fruit, sweet and fleshy cherries, all with a persistent finish.