Vite Colte 'La Casa In Collina' Barbaresco 2020

"The historical production technique is used, blending batches from areas with different microclimates.
Alcoholic fermentation is traditional, at a temperature of 28-30 °C, and lasts about 20 days. 
Malolactic fermentation is followed by a period of ageing in large oak barrels, where the wine spends up to one year." -Winery notes