Description
Kerner and Schiava direct press
Long pump-overs were executed twice per day during the first half of fermentation
Bouchard was initially uninterested in the parcel
The farming is certified-biodynamic and the all vineyard work including harvest is manual
It has a north exposition and a cool to cold microclimate with risk of spring frost
2019 Roagna Gallina, Barbaresco DOCG, Italy Eigashima Shuzo Kerner and Schiava direct pressOne of the famed vineyards located in the commune of Neive. Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap (cappello sommerso") which can last 60 70 days."
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