Mer om produkten
Producentens beskrivning av vinet: This wine can be considered a "meditation" wine, as it is high alcohol content and its large body they make it a wine that "makes you think".
It is excellent to serve with great dishesstructure, such as red meat of all kinds and game. Wine of great importance andelegance, it lends itself well to great occasions,important lunches and dinners and various events.
We recommend serving this wine in glasseswide, like "balon", to allow an adequate oneoxygenation, which will allow the fragranceand the pleasure of getting rid of their maximum intensity and elegance, and of being so appreciated at best.
Temperature: 27 - 28 ° C
Duration: from 7 to 10 days
Malolactic: Turning in a Steel Tank
Aging: in wooden barrels
Age of Barrels: New Barrel
Type of Barrels: Classic round wooden barrel, size 15 Ett
Wood Type: French Oak
Tostaura Level: Medium
Percentage of New Barrels: 100%
Wood Time: 12 months
The grapes are harvested by hand and de-stemmed with a special de-stemming
machine; the latter separates the stalk from the berries and then crushes the destemmed
grapes by letting the must come out.
The de-stemmed crushed grapes are then pumped into the special fermentation steel tanks
(Fermentini); in these tanks we proceed with the addition of selected yeasts and with the
subsequent start of the alcoholic fermentation at controlled temperature, which will last until
the depletion of fermentable sugars. In this phase, frequent repassing operations are carried
out (this operation consists in wetting the floating skins on the fermenting must with the
same must taken from the bottom of the tank using a special pump) and delestage
(transferring a part of must into fermentation and putting it into the tank from the top ,
wetting the floating peels).
At the end of fermentation - maceration, the wine is separated
from the skins (racking operation) and the latter pressed and sent to the distillery.
The wine obtained is decanted after 7 days from the end of the alcoholic fermentation,
separated from the lees (fermentation residues) and heated to 20 ° C for the start of the
Malolactic fermentation (transformation of the Malic acid into lactic acid), a fundamental
phase for the microbiological stability and to achieve a good level of gustatory softness.
At the end of this fermentation, we proceed with the second decanting of cleaning.
The wine remains in a stainless steel tank until the beginning of March, when the milder
spring temperatures allow decanting in wooden barrels and the beginning of the aging
Land: Medium Impasto, with a good supply of clay, silt and silicates of iron and aluminum.
Low endowment of Limestone.
Agricultural method: Spontaneous grassing, with 2 mowing of the grass during the springsummer
season and a tillage (rip-off with 3-tooth ripper) at 30-40 cm depth, carried out in
autumn. Limited use of anticryptogamics and total elimination of the practice of chemical
A slight thinning is also practiced to eliminate any tangles of clusters that would prevent
their correct ripening.
Druva: 100% Barbera
Jästsort: Tillsatta utvalda jästsorter
Lagringsmetod: 12 månader ny fransk ek
Syra g/l: 6 g/l