||Vigna Cicala in Bussia (Monforte d'Alba)
|Composition of the land
||Calcareous marl alternating with layers of sand.
||On mid-October; tha harvest is manual, with grapes selection in the vineyard.
||Variables with peaks of 32 °C.
||In red with maceration with skin soaking inside stainless steel vats. The must stays on contact with the skins for 25-30 days.
||The wine remains inside stainless steel vats for 4 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 26 to 28 months; then, it will be bottled.
||It can accompany game meats, cheeses.
||Price Aldo Conterno Barolo Cicala 2014 HK$ 838.00