type: dark clayey
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
in stainless steel vat at controlled temperature
of bottles: 9000
Acidity: 7 g/l
Alcoholic grading: 13,50% v.
intense ruby-red colour with a shade of violet
intense and complex, it is a delicate quality wine.
Fruity notes, such as marasca cherry, ripe prune, cherry
in alcohol and jam, floral notes and a well defined
and intense spicy character with pink pepper, nutmeg
and cloves touches characterize this wine
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
seasoned cheeses, processed pork meats, grilled meat
it stands out for the exceptional quality/price ratio
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