Grape variety: Barbera 100%
Training system: low Guyot
Crop density: 5.000 stocks per hectare
Yield: 5.000 kg per hectare
Harvest: at the end of September, with manual picking.
Vinification: 13-15 days maceration in the marc with frequent pumping. Alcoholic fermentation at 28-30° C and malolactic fermentation within December. Racking next January and 11 months ageing in bar-riques made of Allier oak. Blending and 3 months refinement in stainless steel vats.
Bottling next May and ageing in bottles for about 6 months.
Ageing potential: up to 7-9 years
TASTING NOTES
Colour: deep ruby red with delicate violet reflections.
Bouquet: enticing aroma with power-ful notes of fruit in syrup and vanilla, followed by empyreumatic scents (cacao, toasted bread, caramel, roasted coffee, stewed fruit).
Flavour: stirring in the mouth with a wide range of tastes such as fresh red fruit, jam, vanilla, tar, spicy and winy sensations. Full with intense and long aftertaste.
