grape variety: barbera

grape yield per hectare: approx. 8 tons

grape vinification: destemming-soft crushing, maceration on the skins about 10/12 days with frequent repassing, fermentation at controlled temperature

alcohol content: 14% vol

color: intense ruby red

perfume: typically vinous and intense with clear fruity notes

flavor: intense, structured and long on the palate

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



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