||Monforte d’Alba at an average altitude of 380 m a.s.l.. Exposure: south.
|Composition of the land
||Moderately loose-packed, slightly sandy, limestone-based.
||Last 10 days of September and first 10 days of October, manual harvest.
||The vinification procedure for Barbera d'Alba Martina involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over.
|| After malolactic fermentation, the wine is aged french barriques. After bottling, the Barbera d'Alba Martina stays in the binning cellar for at least 8 months before release.
||It is served with dishes rich in flavors such as dry soups and meat dishes. It prefers soft fats cheeses with a not prolunged maturing.
||Price Elio Grasso Barbera d'Alba Vigna Martina 2016 € 20.00