||Gallina, Neive: exposure to south, Neive is the well-known zone more for the production of Barberian
||Beginning to middle of October.
||Alcoholic fermentation for 7-8 days in rotofermenters at controlled temperature. The malolactic fermentation happens in oak wood.
||Entire in barriques French new of medium toasting for 20-22 months. after l' sharpening the wine comes transferred in bathtubs d' steel for approximately 3 months and then bottled, follows a sharpening in bottle of approximately 12 months. No filtration and no clarifying
||Ideal with grilled food, sauced and elaborated meat and wild game.
||Preis La Spinetta Barbaresco Gallina Vursu 2005 CHF 150,78