||Altitude: 120–150 m. a.s.l.
||After the harvesting of the grape by hand, the berries are crushed and destemmed.
||The pomaces are left to macerate in contact with the musts at temperatures between 25 °C and 28 °C for a week in large steel vats. Frequent pumping over allows for optimal extraction of the colour and a good body.
||Malolactic fermentation is carried out, then the wine is placed in barrique barrels for 6 months, and after that in barrels of 30 hectolitres for a further 12 months. A bottle aging process of at least 4 months follows.
||It superbly pairs with the most typical dishes of Montferrat culture, especially those based upon meat.
||Price Bricco dei Guazzi Albarossa 2017 € 15.40