Grape Variety
Barbera
Vineyard
Cultivation system: espalier cultivation - guyot pruning
Yield per hectare: 9500 kg
Soil: sandy and clayey
Winemaking
Fermentation case: stainless steel, temperature-controlled tanks
Fermentation temperature: 26°C
Fermentation time: 5/6 days
Malolactic fermentation at 20°C
Refermentation in pressure tanks up to 1,4 bar
Tasting Notes
Color: ruby red
Aromas: mild and fruity, fresh, with hints of cherry and raspberry
Taste: fresh, harmonic, and persistent
Serving temperature: 14°C
Food pairing: highly adaptable. Fantastic with cold cuts, tagliatelle with meat sauce, and medium-aged cheeses
Alcoholic Content
12,5% vol
Aging potential
Excellent during the first two years following harvest
