Martinenga Barbaresco DOCG

Vinification and ageing

Vinification on skins: eight/ten days fermentation with floating cap followed by twenty/thirty days maceration with submerged cap; daily pumping over. Malolactic fermentation is carried out in full at a controlled temperature after the alcoholic fermentation.

Aeging in French barriques for twelve months and Slavonian oak casks for twelve more months. Further ageing in the bottle before release.