Varietal: Barbera
Growing locations: as indicated in the production specification
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: first half of October
Maximum yield: 10 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 3-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Ageing: 3-4 months in tank steel before bottling
TASTING NOTES
Color: intense ruby red with purple hues
On the nose: fruity and flowery notes (blackberry, cherry, roses)
On the palate: medium-bodied with nice acidity and excellent drinkability
Alcohol content: 14% vol.
Serving temperature: 18-20°C.
Cellar life: ready to drink
Food/wine pairings: pasta dishes, tasty soups, mixed boiled meats, cold cuts, and fairly fresh soft cheeses