Barbera d'Alba Pozzo Annunziata
Tipology: Red Wine
First Harvest: 1996
Density of implant: 8000 plant/ha
Yield to plant: 500 gr.
Exposure: est -sud-est
Variety: 100% Barbera
Harvesting: middle/ end september
Bottles produced: 50/90
Fermenation: steel
Service temperature: 15°C - 16°C