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Grape Characteristics

Barbera grapes from the hillside vineyards (200-250 m.s.m.) with a yield of 100 quintals / hectare.

Winemaking

Vinification “in red” with brief maceration of the skins; first fermentation in stainless steel vats at a controlled temperature; light fermentation in the autoclave, carried out several times in the year, match after game, to ensure optimal freshness and fragrance. The level of overpressure, lower than 1 bar, is lower than a sparkling wine.

Organoleptic characteristics

Slight red foam; ruby color with purple hues; clean smell of maraschino, with notes of carnation and rose; dry taste, very savory, frank and lively. To be served at 15-16 ° c. with cold cuts, cheeses, savory first courses, meats (roasted, boiled or stewed).