The Cottà vineyard is located between the zones of Neive and Barbaresco, it’s full bodied and rich in polyphenol, typical of the Neive area, while its well balanced tannic structure is definitely a mark of the Barbaresco area.
The fermentation and the maceration on the skins normally takes about 25 days. No selected yeasts are used. The malolactical fermentation happens naturally in French barrels coopered expressively for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 24 months, half of this time on its lees. 15% of the barrels used for ageing this wine are new, the remaining 85% have previously been used up to 4 times. There is no filtering and no fining prior to bottling.
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