||Altitude: 290 m. a.s.l. Exposure. South.
||Manual harvesting of the best bunches and full maturation towards the third decade of September.
||Vinification with destemming crush and maceration with skin contact in steel tanks with temperature controlled of 26-28 °C for 15-20 days; frequently pumping over and punching down. Malolactic fermentation: carried out in steel tank.
||12- 24 months in 500 l tonneaux of French oak.
||Suggested pairs with pork, roasted meat, and medium aged cheese.
||Preis Vigneti Repetto Colli Tortonesi Barbera Monleale 2017 € 28,84