Ruby red with purple tinges.
Intense, floral and spicy nose with hints of strawberry, cherry and white pepper.
The palate is round and smooth well balanced with a fresh acidity.
Wine from all over the meal, it is well matched with pasta, soups and shreds.
Ideal for cooking sauces and meat stews.
Manual harvesting, stripping, pressing,
Alcoholic fermentation by native yeasts
10/15 days maceration on the skins at average 30 °C max, natural malolactic fermentation
24/36 month ageing in cement tanks
Grape variety: Barbera 100%
Exposure South, South-West
Altitude between 240 and 280 meters ca. slm
Plant year: - 1980 -2003 -
Stems per hectare 4500 ca.
Yield in liters per hectare 6,000 ca.
Harvest period: October 1-10