||Exposure: facing south-west.
||Bluish clayey-limestone marl.
||Between the end of September and the beginning of October.
||The destemmed and pressed grapes ferment on the skins in heat-controlled steel tanks for 5 to 30 days.
||In wood for 24 months, partly in oak casks and partly in small French barrels, before continuing its ageing in the bottle for 6 months.
||Goes well with braised and stewed red meats, game and very mature cheeses. As time passes, it also becomes a great meditation wine
||Preis Cà del Baio Barbaresco Asili 2016 € 34,90