Variety: 100% Barbera
Exposure: west facing
Average altitude: approximately 250 metres above sea level
Planted in: 1930 and 1995
Vines per hectare: about 5,500
Wine yield per hectare: about 4,500 litres
Harvest time: 20-30 September
Parts of the vineyard were replanted in 1995 and 2005; the remainder dates back to 1930, yielding a crop of superlative quality, with small, widely-spaced bunches of small but intensely coloured, succulent, extremely sweet berries. The new shoots are the result of massal selection of the old vine stock, grafted onto 420/A rootstock, which is not very vigorous and has excellent compatibility with the Barbera soil and vine.
Harvested in small perforated baskets, and immediately destalked and crushed, then macerated on the skins for 10-12 days at a maximum temperature of 28-30°C; malo-lactic fermentation is completed before winter sets in. The wine then matures in oak casks for about 12 months and is bottled without filtering.
Alcohol: 13-14% by vol.
Total acidity: 5.5-6 g/l tartaric acid
Dry extract: 27-29 g/l
Deep, intense purple-red in colour, with a complex, vinous aroma, with floral tones of strawberry, cherry and spices. This is a full-bodied wine, with crisp fresh acidity, enjoyable both young and more mature. A wine for the whole meal that finds its perfect match in pasta, soups and pies; ideal as an ingredient in sauces and meat casseroles.
Serving temperature: 15-17°C – serve in a fairly capacious, tapering glass.
: 0,75Alcohol Content
: 12,5-13% vol.