||Altitude: 250 m. a.s.l. Exposure: East.
||The grapes are harvested by hand into 20-kg crates. Late September.
||Fermentation with maceration lasting 15-20 days.
||In steel tanks for 6 months and in wood for 6 months.
||Agnolotti al plin made with three roasts, tajarin with meat sauce, roast, stewed and boiled meats, medium-mature cheeses and Toma di Langa cheese.
||Preis Antica Cascina dei Conti di Roero Barbera d'Alba 2018 € 8,89