Wine Company

CASCINA LA BARBATELLA

Holder

LORENZO e CINZIA PEREGO
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La Vigna dell'Angelo

Barbera d’Asti D.O.C. Superiore Nizza

Wine: Barbera d’Asti

Vineyard: Barbera

Denomination: D.O.C. Superiore

Area of planting: Nizza Monferrato

VINEYARD Surface: ha 1,10 Species of wine: Barbera Rootstock: 420 A Year of planting: 1945 Number of stumps: 4.500 per Ha Altitude: 220 m above sea level Exposure: South - Southeast Position/situation: Hills Character of land: Calcareous tending to sandy VINIFICATION Average production per ha: 41 hl Grape harvesting at complete maturity (at the end of September). Vinification with de-stemming, crush and maceration with skins during 10 days. Temperature of controlled fermentation is 25-26ºC. After completed malo-lactic fermentation, refinement in small French oak barrels. CHEMICAL ANALYSIS OF THE WINE AFTER BOTTLING Alcohol content % vol.: 14,20 Sugars g/l: 1,20 Total acidity g/l: 5,85 pH: 3,56 Volatile acidity g/l: 0,55 Sulphide total mg/l: 120 Reduced extract g/l: 30,60 Malo-lactic fermentation: completed

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