Barbera
The grapes are de-stemmed, crushed, and put together with the skins in concrete vats for a maceration that can last 8 to 10 days, depending on the vintage; one daily pumping-over. Several rakings at the end of fermentation, and a few months to soften out.
In concrete vats for about 18-24 months.
Alcohol content: 13 % vol.
Barbera grape has dark staining pigments that dye the wine from deep ruby to near -black, almost impenetrable. At the nose it reveals hints of black-skinned cherries, plums and currant, blue flowers such as peony and petunia.
At the palate it conveys a good saltiness, full, never mouth-puckering, due to the low content of mild tannins, never bitter. The acidity, typically high at the beginning – thanks to the winemaking procedure (malolactic fermentation) and a long ageing in vats and bottles (not sold before 24 months after harvesting) – produces a pleasant crisp taste.
Boiled or braised meat, all sorts of salami. It’s a fresh and vinous wine ideal with hearty fare in winter nights. Its relatively high acidity makes it the perfect companion for many dishes, including those made with tomatoes, such as pizza. It gives its best when it’s 3 to 6 years old.
Serving temperature 16-18°C
75 cl
