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A La Terra Trema 2012 - From 23 to 25 November 2012 we will be at Milan.
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Grape variety: 100% Barbera

Vineyards: situated in the commune of Monforte d’Alba

Altitude of  vineyards: between 400/450 meters above sea level

Soil composition: clay – calcareous

Vineyard exposure: southwest

Vine growing: traditional guyot

Max production per hectare: 70 quintals per hectare

Vinification: The vinification is carried in stainless steel tanks, with the submerged cap system and the maceration of the skins lasts from 10 to 14 days. The fermentation  temperature is monitored and maintained around 25 ° -27 °C. The malolactic fermentation takes place at the end and when the racking is completed.

Aging: The aging lasts 32 months of which 12 are in small French oak barrels, 14 months in  large Slavonian oak casks and 6 in the bottle for proper development of the wine.

Tasting notes:  powerful, dry and ethereal. The colour is intense ruby red with garnet reflections, which increases with aging, the nose explodes in a fragrant mix of sensations of violets and fruit in alcohol accompanied by elegant notes of sweet spice and cocoa . Good alcohol in the mouth, powerful and long finish.

Alcohol: from 13.5% to 15% depending on the year

Serving suggestions: goes well with meat dishes, game and cheese at medium - long maturation

Longevity: 10 to 15 years