Still Barbera O.P. DOC.
AREA OF PRODUCTION
Barbera, Pinot Nero
YIELD PER HECTARE
50 quintals per hectare.
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.
Deep ruby red.
Intense nuances of mature cherries, amaranto cherries and woodland fruit.
Great harmony, smooth, excellent structure and persistence.
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.