DescriptionVariety: 100% Barbera
Exposure : Westerly
Average altitude approximately 250 meters above sea level
Planted in: 1930 – 1995
Vines per hectare : 5,500 approximately
Wine yield per hectare : about 4,500 liters
Harvest time : September 20th- October 5th
Part of the vineyard has been replanted in 1995: about half a hectare maintained the old vines, planted in 1930, obviously yielding a tiny crop of superlative quality, with small bunches of small, wide-apart berries, intensely colored, succulent and extremely sweet. The new shoots are the result of a selection of the old vine’s understock, grafted onto rootstock type 420/A, which is not very vigorous and has excellent compatibility with the soil and the Barbera variety.
IN THE WINERY
Hand-picked, the grapes are immediately destalked and crushed; maceration on the skins lasts 10/12 days, at a maximum temperature of 28/30° C., malolactic fermentation ensues, completed before winter. Elevage in oak casks lasts about 12 months.
Alcohol : 13-14 % by vol.
Total acidity : 5.5-6 grams per liter of tartaric acid
Dry extract : 27-29 grams per liter
A wine for the whole meal that finds its perfect match in pasta, soups and pies; ideal as an ingredient in sauces and meat casseroles. Serving temperature: 15-17°C – serve in a fairly capacious, tapering glass.