| Climate |
Exposure: West and South-West. |
| Vinification |
5-7 days of maceration at a varying temperature of 25 to 30°C in a rotary fermenter. After racking, passage into steel vats for precipitation of the deposits. |
| Ageing |
The sugar fermentation and malolactic fermentation are carried out in 50% new and 50% used barriques, where it remains for 18 months. The wine is then blended in stainless steel, where it remains for 3-4 months, after which it is bottled and marketed. |
| On offer |
Price Corino Barbera d'Alba Ciabot du Re 2020 € 20.96
ex VAT
|