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Di Fatto – Monferrato D.O.C. Rosso

First year of production
1999
Grape
Albarossa, Barbera del Monferrato, Dolcetto di Ovada e Cabernet Sauvignon
Vineyards Exposure
Predominantly south-east
Altitude
250-300 MASL
Soil type
Calcareous Clay
Pruning system
Guyot, 5000 vines per hectare
Harvest
Whole ripened; hand-picked in 20 Kg crates
Fermentation
Temperature controlled at 28° C in stainless steel tanks
Malolactic fermentation
Developed in stainless steel tanks
Refinement Condition
Aged in 500 litres Tonneaux for a variable period depending on the vintage
Alcohol by Volume
14-14,5% ABV