|Composition of the land
||Soils from the Tortonian-Messinian period known as “Sant’Agathaa fossil marls”, rich in elements such as manganese, zinc, and borium. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode (silty marls).
||Early September with the Arneis and Moscato grapes, continued with the Dolcetto and Barbera crop, and terminated at the end of the month with the Nebbiolo.
||Selected grape bunches were destemmed and pressed. The fermentation on the skins lasted approximately ten days at a maximum temperature of 30° centigrade (86° Fahrenheit) and the malolactic fermentation finished before the beginning of winter.
||At least 12 months in oak casks of different sizes and capacity.
||It is an excellent match to meat dishes and to cheese.
||Price Prunotto Barbaresco Bric Turot 2015 € 33.44