la Muda" Barbera d’Asti
Denominazione di origine controllata superiore
variety : Barbera 100%
Area of planting: Nizza Monferrato
Exposure: South-West by South
Soil : Sandy limestone
Position : Mid-hill
Elevation : 130m asl
Spacing: 5,200 vines per hectare
Yield : 7 tons per ha, through post-veraison
Between Sept. 1st and Sept. 10th, consisting of manual picking
and immediate selection of the healthiest and ripest bunches,
to be placed in 20kg crates.
The grapes are picked, stemmed and crushed on the same day,
after which they are left to macerate on the skins for approx.
12 days. Fermentation occurs in stainless steel vats under
controlled temperature (26-27°C).
After alcoholic and malo-lactic fermentation, the wine is
matured in small French oak casks for a period of around one