Barbera D'Alba 1661 DOC 2022 Box da 6 bottiglie

The grapes are harvested by hand to ensure maximum integrity of the bunches and to select only those that are healthy and ripe. The bunches are subjected to rigorous selection on sorting tables to eliminate any damaged berries. After harvesting, the grapes are gently crushed and destemmed to separate the must from the skins and stems.  The must is transferred to stainless steel tanks where alcoholic fermentation takes place at a controlled temperature. This phase lasts approximately 8-9 days and allows the transformation of sugars into alcohol and the formation of the first aromas. During fermentation, the skins remain in contact with the must for a defined period of time. This phase, called maceration, is essential for extracting colour, tannins and aromas from the grape skins. Next, malolactic fermentation takes place, a natural process that transforms malic acid into lactic acid, making the wine softer and more rounded. At the end of malolactic fermentation, the wine is transferred to French oak barrels for ageing for approximately 6 months. During this period, the wine develops aromatic complexity and becomes integrated with the notes of the wood.  After ageing in wood, the wine is bottled and left to rest in the bottle for a variable period before being marketed. This further ageing allows the wine to reach its full maturity.