||Conca Tre Pile in Bussia (Monforte d'Alba).
||from 26 to 28 Celsius degrees.
||The must remains on the skins for 8-10 days, after which drawn off and ends the alcoholic fermentation.
||in red with maceration on the skins in stainless steel tanks.
||the new wine spends a few months in stainless steel tanks with different racking, you then put in oak barrels where it remains for a period of 12 months and then it is bottled.
||Price Aldo Conterno Barbera d'Alba Conca Tre Pile 2014 € 22.00