Description
To be able to get a big Barbaresco, it is necessary an accurate choice of the grapes. These arrive in the wine cellar in casses and they are picked from the bunch and pressed in the way softest possible. With the start of the alcoholic fermentation it also begins very important process of maceration for the result of this wine for a period about 14-16 days, in order to get wines rich in colour and extract.
This wine passes in barriques and in tonneaux where the malolattic fermentation will happen. Wine is decanted then with care and put again in the wood barrels in which it will stop for more than 2 years. In this period thanks to the beneficent effect of the wood it will round off that hard tannins and it will be ready to be bottled. Subsequently wine begins the second phase of refinement in bottle for about 6-8 months before its marketing.
