LA ROMBA        


Serving temperature: 18°C


Soil type: clay
Vinification: traditional on skins, once grapes reach the cellar stripping takes place and the liquid, together with the skins, is left in stainless steel vats for 36/48 hours at 2 °C. Within 24 hours the skins usually gather on the surface forming the so-called “cap”. After inoculation with selected yeasts, fermentation starts. Skin maceration on the must lasts, depending on the year’s harvest, a period going from 12 to 15 days maximum. It gives colour and releases in the must the tannins present on the skins. Maceration takes place at the same time as fermentation. Once maceration ends, skins are taken off and, if fermentation hasn’t ended yet, it goes on, always paying attention that the temperature doesn’t exceed 31 °C. Once fermentation ends, one racking is carried out and then the wine matures in vats at controlled temperature
Refinement: in stainless steel vat at controlled temperature

Visual examination:intense ruby-red colour
Olfactory examination: intense and complex, it is a delicate quality wine. Fruity notes, such as ripe prune and jam, spices notes and a well defined and intense spicy character with pink pepper, nutmeg and cloves touches characterize this wine
Gustatory examination: well structured, the wine strong body involves delicately the mouth. Warmness and softness due to alcohol are sustained by good freshness and strong but tactful tannin. Intense and persistent, on the palate fruity and spicy traces emerge
Gastronomic matches: meat and cheese

WINE FEATURES: it stands out for the exceptional quality/price ratio

AGEING: bottle refinement is very good for this barbera for which the barrique is not primary for maturation. We suggest tasting this wine also eight years after vintage date…

  La Colombera - Azienda Agricola Piercarlo Semino

Strada Comunale Vho, 7 - Tortona (Alessandria)

Telefono: +39 0131 867795

Fax: +39 0131 874570