Dolcetto d'alba DOC - download PDF
Vinification in steel vessels, with fermentation under controlled temperature (28°). Pouring and malolactic induced and completed with the same temperature. Decanted numerous times during the maturation in steel vessels. Bottling in spring.
Barbera d'Alba - coming soon
Under controlled temperature (28°C), the fermentation is processed in stainless steel vessel with daily fulling. After reaching and exceeded the malolactic fermentation, wine is refined for some months in wood barrels. Subsequently, one year after the grapes are harvested, the wine is bottled.
Langhe Bianco - download PDF
Handpicked grapes are de stemmed and pressed; follows the controlled temperature (14°-16°C) fermentation in ‘bianco’ for about 12 days. The wine is stored in steel vessels, periodically decanted to remove the dregs. Finally, at the beginning of the spring, the wine is filtrate to make it more clear and bright.
Langhe Rosso - scarica PDF
The fermentation lasts for about 15-20 days. Once the malolactic fermentation is completed, periodic decanting accompanies the ripening period which takes place for about 12 months in cement tanks. At the end of summer, before the following harvest, the unfiltered wine is transferred into bottles, where it stays for a few months before its debut on the market.
Dolcetto d’Alba
Langhe Bianco
Barbera d’Alba
Langhe Rosso
