Barbaresco DOCG Gallina - Cantina del Pino Evento The base cuvée is made

The base cuvée is made from the 2016 vintage (hence the XVI) with a 50% balance of Vin de Reserve made according to the Solera method (a mix of more than 20 previous vintages)

Vinification: manual destemming and soft pressing

which was once the capital of Brda

fermentation in wooden barrels

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Barbaresco DOCG Gallina - Cantina del Pino Evento The base cuvée is madeDenomination: Barbaresco DOCG Technical details: Nebbiolo 100%, 14. 5%Vol. 750ML bottle Vinification: Manual harvest in crates, in the first ten days of October (with possible variations depending on the seasonal climate trend). Fermentation and maceration at a controlled temperature in steel tanks without exceeding 30C, for a duration of about 3 4 weeks. The end of the primary fermentation is followed by malolactic fermentation which normally ends in