Grape variety: Barbera 100%
Training system: low Guyot
Crop density: 5.000 stocks per hectare
Yield: 6.500 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. 11 months refinement from January, partly in 30-hectolitre barrels of Austrian oak, and partly in 500-litre casks made of Allier oak. Blend-ing in stainless steel vats and bottling next May.
Ageing in bottles for about 5-6 months.
Ageing potential: up to 7-9 years
TASTING NOTES
Colour: intense ruby red with violet reflections.
Bouquet: full-scented with marked notes of fruit, vanilla, tar and spices.
Flavour: dry and flinty, round and full. Gentle, integrated tannins, and just the right balance of acidity allow the wine show its full personality. The long finish provides notes of tabacco and dried fruit.
