Grape-variety: 100% Barbera
Alcohol: 13%
Yield: 48 hectoliters from hectare
Annual production: 100.000 bottles
Fermentation: red wine-making with extended contact with peel
Ageing: in steel tanks for 9 months
Cellar life: 4 years in optimum conditions
Tasting notes: the colour of this wine is medium intense red ruby. The smell is winy and fruity, good persistent. It has all the typical characteristics of Barbera, in particular barbera’s freshness and lovely fruit notes.
Pairings: pasta, vegetable soups, boiled meats and barbeque, venison.
Serving temperature: 18°- 20°C
Storage: bottle lying down