Viberti La Gemella Barbera D’Alba

Pruning in the vineyard, and two rounds of grape selection during the green harvest in mid-August. The objective is to reduce production to 7 tonnes/ha. The late harvest allowed for great ripening and concentration. The grapes were harvested by hand in 20 kg crates. After destemming and pressing, alcoholic fermentation and contact with the skins lasts between 8-10 days in rotofermentation tanks. Malolactic fermentation in large wooden vats at an average temperature of 20 °C. After a short storage in steel tanks, the wine matures in the same wooden vats (50 hl) 6-7 months. Contains sulphites.