Panau

TYPOLOGY

Still Barbera O.P. DOC.

AREA OF PRODUCTION

Oltrepò Pavese.

GRAPES

Barbera, Pinot Nero

YIELD PER HECTARE

50 quintals per hectare.

VINIFICATION

A carefully selected harvest is carried out in crates at the end of September or beginning of October. After which crushing and de- stemming takes place, the must is fermented in stainless steel tanks with automatic pumping over; the grapes are macerated with the skins for about 15 days at a temperature of 26°/28°C. The malolactic fermentation takes place in oak and cherry barriques, where the wine ages for about 12/15 months the wine is then left in the bottles for 3 years for an optimal maturation.

ALCOHOL

15% vol.

ORGANOLEPTIC CHARACTERISTICS:

VISIVE

Deep ruby red.

OLFACTIVE

Intense nuances of mature cherries, amaranto cherries and woodland fruit.

TASTING

Great harmony, smooth, excellent structure and persistence.

SERVING TEMPERATURE

18° – 20°C.

IT IS WELL COMBINED WITH

Well matched with important savoury dishes, grilled or roasted red meats, game and mature cheeses. Excellent at the end of a meal.

Contains sulfites