GRAPES: |
100% barbera |
VINEYARD: |
the vineyard is situated in Regione San Bovo di Calosso. Calcareous medium dough soil. These old vines are about 100 years of age |
TRAINING: |
guyot |
HARVEST: |
manual harvesting in 20 kg cases. Harvest is performed in two passages as to grant a better grape selection |
YIELD/HA: |
5-6 tons of grapes |
ALCOHOL BY VOLUME: |
14,5% |
MACERATION: |
traditional maceration with submerged cap until complete sugar fermentation; recurrent pumping-over as well as delestage is performed for at least three weeks |
PRESSING: |
soft pressing with pneumatic press. During the winter racking is carried out in order to obtain a natural clarification |
MATURATION: |
in barriques and tonneaux, at least 70% new |
FOOD MATCHING: |
red meats, grilled meat, aged cheese |
SERVING TEMPERATURE: |
18 / 20 C° in a balloon glass |