Boeri Porlapa

Annual production (avg) 10000-12000 Vinification GRAPES THINNING IN LATE JULY, MANUAL HARVESTING IN SMALL CRATES, SOFT CRUSHING, MACERATION AND FERMENTATION ON SKINS FOR 7 TO 8 DAYS Aging IN BARRIQUES FOR 12 MONTHS Colour INTENSE RUBY RED, ALMOST IMPENETRABLE Bouquet PERSISTENCE OF RIPE FRUIT Palate full bodied Average alcohol content 15-16 % VOL Serve at 18-20 °C Refinement 15-20 YEARS BARBERA D'ASTI DOCG SUPERIORE PÖRLAPÀ THE TERROIR Production area OUR VINEYARDS Grape variety BARBERA 100% Vine density 6000 Wine age ABOUT 35 YEARS Training method Guyot Sun exposure SOUTH/SOUTH-EAST Soil CALCAREOUS BASE, MIXED CLAY Yield 6500 KG PER HECTARES