|Composition of the land
||Bluish clayey-limestone marl.
||Between the end of September and the beginning of October.
||The destemmed grapes ferment on the skins in heat-controlled steel tanks for 7 to 15 days.
||In third-fill barriques for 24 months, followed by 10 months in the bottle before the wine is released onto the market a year later.
||It goes well with braised and red meat and game pâtés, aged cheeses. When it is very ripe it does not disdain chocolate.
||Price Cà del Baio Barbaresco Pora 2016 € 40.58