||Rich soil of microelements.
||Fermentation for a total of 25 days with 10 days of skin contact and frequent pumping over in stainless steel. Malolactic fermentation in wood.
||In various French oak barrique for 15 months. Bottle aging for at least 12 months. Released about 2.5 years after the harvest.
||Super with typical Piedmont mixed boiled meats, gnocchi with game ragu.
||Price Cordero di Montezemolo Barbera d'Alba Superiore Funtani 2017 € 33.00