NADA BARBARESCO DOCG

Pressing and alcoholic fermentation with natural yeasts without added sulphites. Fermentation at a temperature of 30-32 ° C to facilitate the extraction of tannins and anthocyanins. Continuation of maceration with the submerged cap technique for 40-50 days, as per our traditional style. Racking with some decanting to eliminate the natural sediments, then aged in wood.