Roberto Ferraris
Appellation: Asti
Proprietor: Roberto Ferraris
Year Founded: 1923
Size: 9 hectares
Farming Practice: Sustainable
Wines:
Varietal/Blend: Barbera
Vineyard Area: From a selection of vines situated in Agliano Terme that are between 25 and 30 years old
Soil: Clay marl with a presence of silt
Elevation: 820 feet
Exposure: South, southeast, southwest
Vine Training Method: Guyot
Vinification: Manual harvest, de-stemmed and maceration with skin contact and soft pump-overs
Maturation: After racking the malolactic fermentation will take place in stainless steel tanks where the wine finishes its maturation (6 months)
Marketing Materials:
Varietal/Blend: Barbera
Vineyard Area: From a steeply sloped vineyard called “Nobbio” in in Agliano Terme — 70% of the vines were planted in 1923.
Soil: Mostly silt with clay
Elevation: 850 feet
Exposure: South - southeast
Vine Training Method: Guyot
Vinification: Manual harvest, de-stemmed and maceration with skin contact and soft pump-overs for 15-20 days.
Maturation: After racking the malolactic fermentation will take place in stainless steel tanks where the wine finishes its maturation (6 months)
Marketing Materials:
