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Subtle, elegant wine from Piedmont’s ‘second’ grape (after Nebbiolo), this has an appealing red fruitiness, including the trademark Barbera acidity, balanced out by softness and a touch of tannin.
Barbera D'Alba DOC Raimonda 2017
Vinification: the fermentation takes place in stainless steel tanks adopting the traditional method, such as floating cap with pump-over. After 7-8 days on the skins at a temperature of 28-30 °C,
followed by a rapid malolactic fermentation within the months of november.
Ageing: at the end of the wine-making process, in january, the wine is transferred into wood for the maturation; part of the wine is aged in large French and Slavonian oak casks, while the remaining is stored in small barrels (225 and 300 litres) made of medium-toasted French and American oak for about a year. The two parts are then blended prior to bottling.