Description
100% Barbera from the Piani hill in Treiso. First produced in 1960
Maceration takes 15-20 days in stainless steel cask with controlled temperature. Then ageing is about 8-9 months in oak barrels (30-40% in barrique and the remaining in 50 hl barrels). Afterward it is blended and bottled, resting for a couple of months before being put on sale. Low yields, long maceration and correct oak barrels contribution give to this wine unusual longevity & complexity
Located in the Treiso municipality within Barbaresco, Pelissero makes some of the best Barbera and Barbaresco out there. And like 3rd generation, Giorgio Pelissero, the wines of are extroverted, and a joy to have around!
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