CAMPOMORO

 

Variety used: 100% Barbera.
First year of production: 2008
Date and harvest procedures: Beginning of October, manual harvest.
Fermentation length: 15 days.
Malolactic fermentation: Natural.
Sensory notes: Ruby-red colour, fruity scent, elegant and harmonious flavour.


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

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