barbera

grape variety: barbera

grape yield per hectare: approx. 9 tons

grape vinification: destemming-soft crushing, maceration on the skins about 7 days with frequent repassing, fermentation at controlled temperature

alcohol content: 13% vol

color: ruby red

perfume: typically vinous and fresh

flavor: fresh, harmonious, and characteristic

pairings: pasta dishes, meats, cheeses, suitable for any meal.

 

 

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