Description

Vinification: The grapes come from a small vineyard planted in 1999. Production is limited even in the most generous vintages. The hand-picked grapes are selected, destemmed and crushed. Fermentation and maceration take place for about 8 days in stainless steel tanks at a controlled temperature between 28 and 30 °C. After malolactic fermentation, the wine matures for 12 months in oak barrels, acquiring more complexity and structure.

Characteristic properties: Ruby red colour with intense aromas of ripe red fruit and vanilla. Ageing in wood balances the Barbera, which is soft and round on the palate. Pleasant final freshness typical of this wine.

Pairings: Appetisers, first courses, white meats and cured meats.

Ideal serving temperature: 16° – 18°