Paolo Monti Barbera d`Alba 2014
The Barbera is gown on the sandier soils and yeilds 6 tons per hectare. It is harvested in the last two weeks of September and bottled in January two years later. Only grapes from the Domaine's own vineyards are used in production. Roberto Gerbino is the consultant oenologist.
Big flavoured red meat dishes, charred red meat, game and reduced, strong ragouts
Fermention takes place in horizontal, rotary fermenters with full maceration of skins for four days at 30 degrees celcius. The wine is aged 15 months in French Alliers oak barriques where malolactic fermentation takes place. The wine is then rested in stainless steel for 2 months prior to bottling.