||Harvesting of grapes is done in cassette at the end of September. A pigtail dispersion is carried out, the must fermented in stainless steel vinificators, with automatic replenishment, where a maceration with the skins takes place for 12/14 days at a temperature of 26/28 ° C.
||Malolactic fermentation is carried out in barriques where it is refined for about 3 months
||Sausages, first courses with meat sauce, braised and stewed.
||Price Giorgi Barbera Camesino 2016 € 7.32