VINE: 100% Barbera.
EXPOSURE: East, Southeast, Northeast.
ELEVATION: 280 - 310 m. above sea level
TYPE OF CULTIVATION:Low Guyot with 4.000 - 4.500 vines per hectare, on average.
SOIL: Loam, tending towards clay.
CLIMATE: Mediterranean, with some inland influences, mainly in winter; from spring to autumn, a southem wind, called "Marin", brings some cool air to the sunniest days.
HARVEST METHOD: Handpicked and put in small baskets. 
PLANTING PERIOD: From 1969 to 1985. 
DATE OF HARVEST: From September 22, 1999 to October 6, 1998.
AVARAGE GRAPE YIELD PER HECTARE: 8,5 Ton.
WINEMAKING: removal of stalks and stems, fermentation and submerged maceration for 10 days. After the wine has been racked off, and the malo-lactic acid fermentation has been performed, the product is kept in vats until it becomes nearly sparkling: in fact, carbon dioxide (CO2), which provides the light effervescence, comes from the natural second fermentation occurring inside a pressurized vat with selected yeasts.
FILTERING: Brightener with fossil meal.
BOTTLING DATE: March 16, 1999.
MINIMUM IN-BOTTLE MATURATION PERIOD: 3 months. 

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WINE SPECIFICATIONS "ARGIOJI'" 1999:
Alcohol percentage: 13,70% vol.
Total acidity: 5,5 g/l - PH: 3,5 - So2: 70,5 mg/l
Residual sugars: 3,5 g/l - Dry solids: 27 g/l - CO2 overpressure at 20° C: 1 bar ave 

MEALS TO MATCH WITH: Bright and happy-go-lucky, this wine goes along with any meal and particularly 
with grilled pork.
TO DRINK DURING: 2001 - 2004
PACKAGING: 6 - 12 750 ml bottles, packed in boxes. 

FOR INFORMATION AND ORDERS: nocente@nocente.com

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