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Aged in barriques
A red wine made from selected Barbera grapes.
Vinification is followed by ageing in oak barrels for about ten months.
The colour is ruby red and the taste balanced and full-bodied. Recommended with matured cheeses, red meats and all types of roasts.
|Region:||Piedmont - Italy|
|Colour:||Garnet red with sparkling highlights|
|Bouquet:||Elegant, fruity, vanillaed|
|Taste:||Full-bodied and well-orchestrated, very soft, with a long finish. The sensations of vanilla and toastiness do not predominate over the fruitiness of this Barbera|
|Food pairing:||Pasta dishes, roasts, grills and meats in general. Excellent with mature cheeses|
|Service temperature:||18°C, open the bottle a few hours before drinking|
|Shelf life:||10 years|
|Type of soil:||Tuffaceous, marly|
|Average age of the vinyards:||20 years|
|Wine making process:||Crushing, fermentation and maceration for 12-15 days at 26°C, malolactic fermentation, 4 months ageing on the lees, then 8 months in French oak barriques (225 l) (Allier, Tronçais, Vosges), 30% new, the others 2-4 years, followed by maturation in the bottle for at least two months|