||Rosignano Monferrato (AL)
|No. plants per hectare
||4500 – 4700 plants for hectare.
||Manual with accurate selection.
||Destemmed, fermentation to controlled temperature of 26-28 °C (79-82°F), 10-15 days skins contact, maximum colour and body extraction using delestage system.
||Malolactic fermentation completely made in cement then decanted in 25/30 hl French oak and aged for 12 months.
||Price Castello di Uviglie Barbera Monferrato Le Cave 2017 € 11.73