Olivero Barbera d'Alba 2006
Vinification It takes place within stainless steel vats at a temperature ranging between 28°C and 30°C. Selected yeast is added in order to begin alcoholic fermentation. The maceration phase lasts for around 8-10 days. During this period, pressing of the marc layer is performed manually. This is followed by the malolactic fermentation which lasts approximately two weeks at a steady temperature of 20°C and takes place due to the lactic bacteria present in grapes. Ageing It takes place during the first 6 months in stainless steel tanks, and then for 6-8 months in oak barrels. After bottling, refinement of wine lasts for about 6 months inside our cellar
Food Pairings for Olivero Barbera d'Alba
Organoleptic Characteristics Barbera is a deep ruby-red coloured wine. It is characterized on the nose by intriguing scents of red fruits and spices. A wide, smooth and full-bodied wine in the mouth, with a delicious ending due to the refreshing acidity.
Aged 6 months in French Oak.
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