Fontanafredda, Barbera d'Alba DOC Raimonda 2009

Italy

Availability: In stock.

Winemaking

The grapes come from the Communes of Serralunga d'Alba, Castiglione Falletto, La Morra, Novello, Treiso and Alba. The terrain, exposed to the south, south-west or south-east, is of a clayey, silicious-calcareous type. The maximum yield per hectare is 100 quintals of grapes, and grapes are harvested in October, before the Nebbiolo. Fermentation is carried out for about 8-20 days, in stainless-steel tanks at controlled temperatures of 27-28 degrees C. Malolactic fermentation follows, before a year in large oak barrels.