2014 La Spinetta Barbera d’Asti Cà di Pian

This comes from vines aged between 297 and 34 years, grown on a site with a southern exposure on calcareous soils, at an altitude of 300m. The fruit undergoes a week-long alcoholic fermentation in rotofermenters at a controlled temperature. Malolactic fermentation takes place in medium-toasted French oak (part new), where the wine is aged for 12 months. It’s then transferred to stainless steel vats for six months before bottling, then rested in bottle for another two months prior to release.