Barbera d'Alba Superiore Funtanì, fermentation of about 25 days with maceration in stainless steel for 10 days and frequent pumping over. The malolactic fermentation is done in wood and then aged in various French oak barrels for about 15 months. Follows bottling and storage in the bottle for at least 12 months. It goes on the market about two and a half years from the date of collection.
Barbera d'Alba Superiore Funtanì shows a splendid deep and deep red color. The nose reveals hints of prune, raspberry, currant and blackberry imbued with a warm spicy expression. In the mouth it is complex, of substance and velvety.