||Altitude: 240 m. a.s.l. Exposition: south, south-east.
||Clay and calcareous soil.
|Streck pro Hektar
||Maximum of 7,500 kg per ha.
||In stainless steel vats with the submerged cap method and maceration on the skins for about thirteen days. the fermentation temperature is kept at around 28 °C. The malolactic fermentation occurs at the end of alcoholic fermentation and after the drawing off.
||2 years in 20-hectolitre oak barrels followed by six months in the bottle.
||Preis Rattalino Barbaresco 42 2016 € 27,45