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Vineyard
extension :
0.50.00 ha
Year
: 1970
Alcoholic content: 11,50% Vol.
Grape variety: Barbera 60%, Dolcetto 30%, Balao 10%
Ageing potential: 2 years
Best drinking period: from 1 to 2 years after harvest
Vinification: Fermentation for six days with manual
stirring and délestage. It is then decanted into stainless
steel vats where the malolatic fermentation takes place. After
5 months, it is poured and subsequently bottled. It is put
to market two months after bottling.
Colour: light cherry red
Nose: delicate with scents of currant and red berries.
Mouth: light, savoury and fresh, pleasantly lively
("vivace") . Serving temperature: 8-12 °C
Matching tips: all meals
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