|
|
Vineyard
extension
:3.33.00 ha
Year: 1960-1970
Alcoholic content: 12,70 % Vol.
Grape variety: Barbera 100%
Ageing potential: 4 years
Best drinking period: from 1 to 3 years from harvest
Vinification: Fermentation for six days with manual
stirring of the must and deléstage. It is then
decanted in stainless steel vats, where malolatic fermentation
takes place. After five months of maturation, samples from
all the barrels are tasted in order to decide the blending.
The new wine is decanted and bottled. It is put to the market
after two months in the bottle.
Colour: ruby red
Nose: delicate and persistent with evident scents of
almond and small red fruits.
Mouth:
pleasantly dry, medium body with pleasant notes of cherry
and fresh plums.
Serving temperature: 16-18 °C
Matching tips: pizza, focaccia, pasta dishes, omelettes
and white meats.
|
