||Altitude: 220 -310 m. a.s.l. Exposure: South, South-West.
||White marl clayey- calcareous, alternated by sand.
||The grapes are handpicked usually the first decade of October (with small variations depending on the weather).
||Fermentation and Maceration: in stainless steel tanks at controlled temperatures, not exceed values of 30°C, for a period of 25-35 days. Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
||For the Barbaresco aging is provided for about 12-15 months in oak barrels (50Hl), then into concrete tanks for 8 months and then in bottle before the selling, 3 years later the harvest.
||價格 Rizzi Barbaresco Rizzi 2016 HK$ 250.00