Barbera Superiore DOC
Medium mixture soil tending to calcareous
Exposure and altitude
West/ south-west - Mid-hillsides’ vineyard
Guyot 4.000-5.000 plants/ha
End of September, beginning of October
Vinification: the fermentation takes place in stainless steel tanks at a controlled temperature (28° C) with frequent pumping over of the must to optimise the extraction of tannins and colour. The maceration lasts around 15 days.
Ageing: The ageing begins in barrels made of French oak (Allier). The wine stays in wood for around one year, and is then bottled in January before further ageing in the cellars.
Dark ruby-red, with purple highlights; nose brimming with ripe fruit – especially plums and cherries – with hints of spices reminiscent of cinnamon and cloves. Starts out on the palate providing a warm feeling of volume and body, with the fruit blending with the soft tannins and the acidity, while its long finish is due above-all to the great savouriness featured in a marked aftertaste of blackberry jam.
Perfect with big red meat dishes and with medium to mature cheeses.