Grape variety: Barbera 100 %

Vinification: After destemming and crushing, alcoholic fermentation takes place with the addition of selected yeasts keeping the temperature constant at around 25 C°. During maceration, pumping over is done at regular intervals, thus favouring the contact of the skins with the must to increase the extraction of tannins, anthocyanins and the characteristic aromas of Barbera. The drawing off follows to separate the wine from the skins.

Tasting notes: Colour: ruby red, intense when young, tending to garnet red as a result of ageing; Bouquet: Fine and sweet with aromas of red fruits and rose, vanilla and spices; Taste: confirms the elegance perceived to the eye.

Alcohol content: 14.5 % vol.

Food pairing: meat dishes, boiled and grilled meat, but also with sausages and mild cheeses.

Serve at 16°-18°C

Awards 2018: Robert Parker 90/100, 2 Bicchieri di Gambero Rosso

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