Barbera is cultivated in a single vineyard with average age of the vine rows of approx. 50 years. The harvest takes place in the first half of October. Fermentation of the must, in contact with the skins, lasts for approx. 6/7 days at controlled temperature. Frequent pumping encourages optimal extraction of colour and fragrance. After racking, the malolactic fermentation process is started and carefully followed with subsequent ageing in wood, modulated according to the needs of the year available.
Intense purple-red colour. On the nose, this Barbera has intense aromas of ripe fresh fruit, shrub berries, eucalyptus, undergrowth, cherry and plum. With excellent minerality and acidity, the warm alcohol content compensates for the hardness.
Region: Piemonte
Variety: Barbera 100%
Size: 0.75L
Alcohol content: 14%
Serving temperature: 18-20 ° C
Allergies: contains sulfites
Food pairings: First courses based on game sauce (tagliatelle with wild boar or hare sauce). Red meat dishes, game. Mature and very mature cheeses.
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