Emanuela

Barbera del Monferrato vivace D.O.C.

Vineyard
100% Barbera
Vigneto
Emanuela
System year
1996
Exposure
South - West
Soil
Alkaline medium texture
Breeding system
Guyot
Density
4500 – 4700 plants for hectare
Harvest
Manual with accurate selection
Processing
Destemmed, fermentation to controlled temperature of 24-26 °C (75-79 °F), 10 days skins’ contact. Malolactic fermentation completely made in steel tank. Aging in steel until spring. Natural fermentation before bottling.
Formats
0,75 lt
Food pairing
Cold cuts, first dishes with ragout, boiled meat, little seasoned cheese
Serving temperature
16-18 °C (60-64 °F)

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