BRICCO BATTISTA

 

Variety used: 100% Barbera.
First year of production: 1989
Date and harvest procedures: Beginning of October with manual harvest.
Fermentation length: From 15 to 20 days.
Malolactic fermentation: Natural in Tonneaux.
Sensory notes: Impenetrable colour, intense fragrance, warm and elegant flavour.

CREDITS:
Project Manager: WellCom | Progetto ed implementazione I.Com Multimedia  

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