Description
Grapevine: Barbera
Harvest: End of September, first ten days of October, hand harvested.
Winemaking: Diraspapigiatura – Check fermentation at 25°C
Average maceration time: 5 days – Malolactic fermentation: on November, barriques/tonneau
Refinement: barriques/tonneau – Bottling
Characteristics of wine: At sight is bright and intense red. The scent is fine, winy and fruity, with some pleasant violet notes. To the palate it is good and balance, with very intense aftertaste sensations, decisively fruity. Serve between 18°C – 20°C.
Pairings: Agnolotti, boiled meat, grilled red meat, average aged cheeses and truffle courses.
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