TYPE
RED WINE
DENOMINATION
PINEROLESE, DENOMINAZIONE DI ORIGINE CONTROLLATA
PRODUCTION AREA
PINEROLO (TO) -  MONTEOLIVETO HILL
GRAPE VARIETY
BARBERA
   
YEAR OF VINEYARD’S SYSTEM
2000 – 2001
FIRST VINTAGE
2003
EXPOSURE AND ALTIMETRY
SOUTH – 420 METERS ABOVE THE SEA LEVEL
GRAPE PRODUCTION PER HECTARE
45 Q
TRAINING SYSTEM AND PLANTING DENSITY
GUYOT – 4000 VINES/HECTARE
   
HARVEST PERIOD AND METHOD
MID OF SEPTEMBER – HANDMADE
FERMENTATION VAT
TRADITIONAL FRENCH DURMAST VATS
FERMENT USED
AUTOCHTHONOUS
FERMENTATION TEMPERATURE
26 / 30 DEGREE
PERIOD OF MACERATION AND FERMENTATION
COLD MACERATION FOR 36 HOURS INSIDE DURMAST VATS AND THEN SLOW START FERMENTATIONING ON THE SKINS FOR 10-12 DAYS
MALOLATIC FERMENTATION
YES
AGING
FIRST 3 MOUNTHS INSIDE DURMAST VATS 18 Q, THEN 10-12 MONTHS IN SMALL FRENCH BARRIQUES (NEW WOOD < 10%), UNTIL BOTTLING IN JULY OF THE SECOND FOLLOWING YEAR INSIDE STAINLESS STEEL TANKS, AT THE END 12 MONTHS IN BOTTLE
   
PRODUCTION
4.000 BOTTLES
BOTTLING
AUGUST 2010
ALCOHOLIC CONTENT
14 % VOL.
TOTAL ACIDITY
6,64 G/L