Pico Gonzaga

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

Vineyard
Selection of different vineyards
Vigneto
Bricco
System year
1974
Exposure
South
Soil
Argillaceous franc / Calcareous
Breeding system
Guyot
Density
4500 – 4700 plants for hectare
Harvest
Manual with accurate selection
Processing
Destemmed, fermentation to controlled temperature of 28-30 °C (82-83 °F), 15-20 days skins contact, maximum colour and body extraction using delestage system. Malolactic fermentation completely made in wood at 20 °C ( 68 °F) temperature aged in French tonneaux (500 lt) for at least 20 months. Bottling then aging in bottle for 6 months.
Formats
0,75 lt – 1,5 lt – 3 lt
Food pairing
Red meats, medium-long aged cheese
Serving temperature
18°C (64 °F)

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