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The Pora Barbaresco Riserva DOCG 2015 from the Musso winery is a wine produced in the vineyard owned by the winery in the "Pora" Geographical Mention, formerly known as Cittadella di Pora. Here, the soil combines the characteristic mixture of limestone and clay, giving the wines a full range of characteristics and the ability to stand the test of time. Soil: this is a large vineyard, approximately two and a half hectares, with predominantly limestone soil and frequent layers of clay. The soil is therefore complete and compact, and particularly suited to the cultivation of Nebbiolo. Altitude: between 240 and 280 metres above sea level Winemaking: the grapes are hand-harvested and undergo crushing with destemming in the cellar. The winemaking then follows the traditional approach in stainless-steel vessels. Maceration lasts approximately 20 days and takes place with the cap kept above the wine, with periodic pump-overs. Fermentation temperatures range between 28 and 30°C. Ageing: after pressing off, the new wine matures in 50-hectolitre oak barrels for 12 months and for a further 10–12 months in 20-hectolitre barrels, until the ageing period is complete. Bottling: after this period of development, the "Pora" Barbaresco is bottled in the summer of the second year after the harvest. Lying horizontally in the bottle, the wine refines for 7–8 months. Then, finally, it begins its market and consumption period. Vintage: 2015
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The Pora Barbaresco Riserva DOCG 2015 from the Musso winery is a wine produced in the vineyard owned by the winery in the "Pora" Geographical Mention, formerly known as Cittadella di Pora. Here, the soil combines the characteristic mixture of limestone and clay, giving the wines a full range of characteristics and the ability to stand the test of time. Soil: this is a large vineyard, approximately two and a half hectares, with predominantly limestone soil and frequent layers of clay. The soil is therefore complete and compact, and particularly suited to the cultivation of Nebbiolo. Altitude: between 240 and 280 metres above sea level Winemaking: the grapes are hand-harvested and undergo crushing with destemming in the cellar. The winemaking then follows the traditional approach in stainless-steel vessels. Maceration lasts approximately 20 days and takes place with the cap kept above the wine, with periodic pump-overs. Fermentation temperatures range between 28 and 30°C. Ageing: after pressing off, the new wine matures in 50-hectolitre oak barrels for 12 months and for a further 10–12 months in 20-hectolitre barrels, until the ageing period is complete. Bottling: after this period of development, the "Pora" Barbaresco is bottled in the summer of the second year after the harvest. Lying horizontally in the bottle, the wine refines for 7–8 months. Then, finally, it begins its market and consumption period. Vintage: 2015
