Single varietal Barbera from 11 hectares of our vineyards differing in age, exposure, type of soil and clones.
Vinification and maturation
The grapes are harvested and vinified separately and final blending takes place only after malolactic fermentation. Cluster thinning in the first half of August at the onset of ripening. Yield per vine 1.2 – 1.4 Kg (2.6 – 3.1 lbs). Grapes are hand-harvested in crates in the second half of September. Selection and inspection of the grapes occurs on the sorting table followed by gentle destemming and crushing. Fermentation of the skins takes place in stainless steel tanks at a temperature of 28°-30° (82°F-86°F) for 12-15 days using delestage (rack and return) and a light pumping over.
Deep ruby red colour with purple highlights. Intense, wine aroma with notes of ripe plum and light vanilla from the oak barrels. Full, dense, smooth flavour with balanced notes of spice, vanilla from the wood, and red fruit.
This is a wine that goes well with pasta, red meats, and medium-matured cheeses.
Develops well for 5 – 6 years in the bottle.