||Valeirano, Treiso: exposure to south. 450 m s.l.m.
|N. Pflanzen pro Hektar
||Average age of vines: 35 - 40 years
||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 Valeirano 2013 € 89,90