Barbera d'Alba "Ciabot della Luna" 2022 - Voerzio Martini

MUNICIPALITY: La Morra.

VARIETY: 100% Barbera.

CEPPI / HA: 6000

YEAR OF PLANT VINEYARD: 1978

TRAINING SYSTEM: Guyot

EXPOSURE: South East

SOIL: Characterized by the Marne di Sant’Agata: these are fine clays mixed with sand and calcareous components.

ALTITUDE: 440 m. s.l.m.

IN THE VINE: Over the last 30 years the leaf area has been considerably increased compared to the quantity of bunches, so as to always obtain very high quality grapes.

DIRECTIONS: The selection of the grapes takes place mainly in the vineyard during the whole fruit set, veraison and ripening phase. 4/5 thinnings are done manually in order to reduce the production per ha and make the bunches all the same, with a homogeneous maturation.

WINE-MAKING: Fermentation takes place in a hat which emerges in steel tanks and runs out in 14/15 days. This process occurs with temperature control and oxygenation techniques.

All the operations carried out after the alcoholic fermentation are done by protecting the wine from contact with oxygen using nitrogen. In this way there is a greater conservation of the aromas of wine and coloring substances.

AGING: After malolactic fermentation the wine is transferred into French oak barrels with a capacity of 250 Lt (60% new, 40% second passage). The last two months are assembled in steel tanks until the next bottling.