Le Cave

Barbera Superiore del Monferrato D.O.C.G.

Vineyard
100% Barbera
Vigneto
Le Cave
System year
1991
Exposure
South
Soil
Calcareous
Breeding system
Guyot
Density
4500 – 4700 plants for hectare
Harvest
Manual with accurate selection
Processing
Destemmed, fermentation to controlled temperature of 26-28 °C (79-82°F), 10-15 days skins contact, maximum colour and body extraction using delestage system. Malolactic fermentation completely made in cement then decanted in 25/30 hl French oak and aged for 12 months.
Formats
0,75 lt – 1,5 lt – 3 lt – 12 lt
Food pairing
First dishes like pasta, red and white meats, medium aged cheese
Serving temperature
18°C (64 °F)

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