Piemonte DOC Barbera
calcareous sand-rich marly soil
Exposure and altitude
West, south-west - 250/300m slm
Guyot 5.000 plants/ha
End of September Early October
Vinification: the fermentation takes place in stainless steel tanks for around 6-7 days at a temperature of 23-25 °C. During this time, the must is pumped over the cap in order to optimize the extraction of the tannins and colour. As soon as the alcoholic fermentation has ended, the wine is racket into concrete tanks for the malolactic fermentation, which is completed by December.
Ageing: the wine is aged partly in new barrels made of oak from Allier, and partly in large Slavonian oak casks. It stays in wood for some months, and is bottled in late spring following light clearing
This is a ruby-red wine with purple highlights. The nose is packed with black fruit, especially blackberries and plums, with slight spicy overtones hinting at black pepper and cinnamon. Sweet, soft tannins come together in a closely-woven texture that merges with the fruit, while a crisp fresheness provides a long, tasty finish. This wine is at its best for 3-4 years following the harvest.
Pairings: a perfect match for starters, cured meats and fresh and medium mature cheeses.