Barbera d’Alba doc – Vini delle Langhe | Comm. G.B. Burlotto
D.O.C.
Controllata
The harvest is carried out by hand, in order to preserve the integrity of the fruit and to allow for, when necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. The bunches are de-stemmed and the must moved by gravity into both open French oak vats and open top stainless steel vessels, where alcoholic fermentation takes place. During the maceration, delicate pumping over and punching down are carried out daily.
The harvest is carried out by hand, in order to preserve the integrity of the fruit and to allow for, when necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. The bunches are de-stemmed and the must moved by gravity into both open French oak vats and open top stainless steel vessels, where alcoholic fermentation takes place. During the maceration, delicate pumping over and punching down are carried out daily.
Malolactic fermentation takes place in stainless steel tanks with additional aging in large French oak barrels. Bottling is usually carried out in the period between the end of August and the beginning of September of the year following the harvest.
Optimal serving temperature between 16 and 18 ° (60-65F).
