||Selection from several vineyards of the South Aegean, with particular reference to Montemareto vineyards in Castelnuovo Calcea, La Serra at Montaldo Scarampi and Costa dei Monache at Agliano.
|Composition of the land
||Maritime sedimentary marine soil, called "Astian Sands" rich in silt and microelements.
||Guyot, low spurred cordon.
||In steel tanks. 10 days of maceration in contact with the skins and soft bathing of the hat with the "shower" system at a temperature between 32 and 27 ° C. Malolactic fermentation in steel.
||Tomato paste, pizza, Livornese fish, white meat.
||Price Michele Chiarlo Barbera d'Asti le Orme 2015 € 9.50