||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
ALCOHOL CONTENT:13% by vol.
SERVING TEMPERATURE: 14-16°C
GASTRONOMIC PAIRING:Roast meats and game.