Grape variety: 100% Barbera
Yield: 9000 kilograms per hectare
Harvest: second decade of September
Vinification: collected in small crates, followed by
crushing and destemming to prevent contact with the
stalks and consequently, an excessive tannicity. There
follows alcoholic fermentation with selected yeasts
and frequent handling of the skins to increase the
supply of colouring substances and aromas. This is
followed by malolactic fermentation at a controlled
temperature. Stabilisation and ageing are carried out
in stainless steel tanks in order to maintain the wine’s
integrity.
Colour: ruby red with brick-coloured highlights.
Testing notes: The nose reveals distinct notes of
blackberry and undergrowth. In the mouth it presents
an important nerve supported by the presence of a
strong acidity, which gives the wine considerable
importance and structure. Notes of blackberry also
emerge on the palate, as well as red fruits and
currants.
alcoholic strength: 14% vol.
Serving temperature: 16/18°C
Food pairing: perfect with pasta dishes and second
courses. Great with salumi and meats dishes.
Available format: 0.75lt