Barbaresco

Production The grapes are transferred from the vineyard to the cellar
as quickly as possible and manually selected for maximum results.
After pressing the grapes, the must is transferred to the steel tanks at a temperature
controlled, within which the alcoholic fermentation process begins for a period of approximately
14-15 days, at an average temperature of 28 ° C Subsequently, the delestage technique,
it allows to obtain color, aroma and extract tannins. Then the wine comes
aged for a period of 18-20 months in small barrels of “barriques” wood, followed by a
maturation in bottle for at least 4 months.

Alcohol 14%

estratto secco netto 22 g/l

Total acidity 4,5 g/l

Tasting notes:
Color: garnet red.Perfumes: rich and enveloping, with hints of violet and cocoa, vanilla and tobacco aroma resulting from aging in wooden barrels; Taste: full and persistent, pleasantly austere tannins.

Pairings:
Excellent with salami, red and white meats, medium-aged cheeses.

Service temperature: 18/20 °C