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WINE:Barbera, still red GRAPE VARIETY:90% Barbera, 10% Pinot Noir CULTIVATION:Cordon trained with a density of 4000 vine stocks per hectare. YIELD:7 tonnes of grapes per hectare SOIL:Clayey and calcareous with a south-western exposure at 200m above sea level. VINIFICATION:Fermentation on their own skins for approximately 7 days in steel vats at a controlled temperature of 18°C. REFINEMENT:Approximately 12 months at a controlled temperature in steel vats and subsequently stored in bottles for a minimum of 3 months. CHARACTERISTICS:ruby red colour, pleasantly fruity with notes of violets and forest fruits. ALCOHOL CONTENT:13% by vol. SERVING TEMPERATURE: 14-16°C GASTRONOMIC PAIRING:Roast meats and game. |
