Barbera


Classification
Pinerolese Barbera

Production zone
The vineyards are located in Barge, in the hamlet Assarti

Grapes or vines used
Barbera 100%

Training system
Guyot

Yield per hectare
70/75 quintals

Harvest
By hand in small cases of 20 kilos

Winemaking
To harvest the grapes are carried stemmed and crushed, making a maceration of 5-7 days at a controlled temperature, for extraction of coloring desired, after the primary fermentation is favored malolactic fermentation and then complete the aging for about 7 months in French oak

Alcohol
13,5% / 14% vol

View
The view shows a garnet red color with shades of ruby alive

Nose
The nose reveals floral notes of violet and pink typical of the variety, well mixed with notes of vanilla and woody references left by the passage in wood

Taste
Soft and elegant wine, with smooth tannins from the careful aging in barrels, persistence is generally good to very good (long or very long) with fruity hints and delicate tannins (more aggressive in years younger)

Conservation
It is recommended to keep the wine at a temperature between 12 and 18 degrees for a perfect preservation of the aromas

Packaging
Boxes of 6 or 12 bottles of 0.750 ml.

Pairings
This wine goes well with pasta dishes, like ravioli or cannelloni, boiled meat in general (for the younger versions), with braised, boiled, stews and meat preparations red baked or roasted (for more mature versions)

Serving temperature
We recommend serving it at a temperature of 16°

Annual production
bottles about