Red
Equinozio
By I Versanti, Monferrato, Piemonte, Italy
A Brachetto red made by carbonic maceration, with Barbera added before the end of fermentation.
Technical details
- Style
- Red
- Denomination
- Vino Rosso
- Grape
- Brachetto, Barbera
- Soil
- Sandy-limestone layer over marl
- Exposure
- South-west
- Vineyard planting
- Guyot training, vines about 30 years old
- Vinification
- 15 days of carbonic maceration of the Brachetto, then pressing and addition of Barbera grapes. Slow end of fermentation in steel and 6 months in steel.
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