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Description
Grape blend:
Barbera 100%
Vineyard:
Production area: Langhe and Roero
Altitude: 250 to 350 m asl
Soil composition: limestone and clay Exposure: South – South-West
Average yield: 8000 kg/ha
Vine training method: Guyot
Harvesting period: late September, early October
Winemaking notes:
Vinification: de-stalking-pressing, maceration in temperature-controlled tanks at 25-26°C for 8-10 days with daily pumping over of the must, followed by malolactic fermentation.
Ageing: in oak barrels of varying capacities
Tasting notes:
Colour: ruby red with an intense purple tinge
Aroma: rich notes of red fruits and flowers
Taste: an enhanced freshness that makes it pleasantly fruity and excellent to drink
Serving temperature:
16-18 ° C
Recommended pairings:
Thanks to its balanced acidity it is ideal with cold cuts, pasta and rice dishes, and fresh cheeses
