Description
VINEYARDS
| VARIETALS | Barbera 100% |
| RAISING SYSTEM | Guyot |
| ALTITUDE | 330 m a.s.l. |
| ASPECT | South-East |
| SOIL | Calcareous – clayey – marls |
| YEAR OF PLANTATION | 1960 |
| HECTARS TOTAL | 4 Hectares |
| YIELDS PER HECTARE | 70 quintals/hectare (grapes) |
VINIFICATION
| HARVEST | Harvest by hand at the beginning of October (first ten days). Selected grapes only. Green harvest in July: only 4-5 bunches are left on each vine. Yields are about 18 hectoliters/hectare |
| FERMENTATION MACERATION | At controlled temperature in stainless steel vats. The process takes 15 days |
| FINING AND AGEING | The malolactic fermentation is completed in oak barrels. The wine ages 8-12 months in French oak barrels and Slavonian oak casks. It then finishes in the bottle |
TASTING NOTES
| COLOUR | Ruby red with good intensity |
| BOUQUET | Wide and diverse bouquet, characteristic. Notes of red ripe fruit (raspberry) with light toasted sensations |
| TASTE | Complex and full-bodied, fresh, discreet tannins, balanced, intense finish with sensations taking you back to the nose and decidedly fruity |
| ALCOHOL | 14% vol |
| LONGEVITY | At least 7/8 years if stored correctly, far from light, in dry and constant temperature, in the same horizontal position as when it arrives in its case to the moment of consumption |
| SERVING TEMPERATURE | Serve at 18°C |
| FOOD MATCHING | Excellent wine for food. Most enjoyable with tasty dishes, it perfectly matches with game, poultry and mature cheese |