Description
Grape Variety: Barbera
Area: Acqui Terme/ Piemonte 3.5 hectares
Exposure: South-West
Altitude: 400 m above sea level
Year of Planting: 1970
Soil: medium clayey soils with sandy veins, rich in trace elements including magnesium
Vinification: Vinification involves maceration on the skins for 18 days in 54 hL wooden vats, with 2 manual pump-overs per day. At the end of alcoholic fermentation, racking is carried out in steel tanks until the completion of malolactic fermentation. Ageing in 45 hL French Allier oak barrels for a period of 32 months and subsequent ageing in a steel tank for about 6 months. After bottling, the wine is left to rest for 4 months before being put on the market.
Tasting Notes
Colour: Deep ruby red
Bouquet: ripe black fruit, intense notes of blackberry with hints of plum and red fruits such as cherry and raspberry. Notes of leather and sous bois.
Taste: full-bodied, marked freshness, maturing tannins, long finish with mineral hints.
Pairings: Piedmontese bollito misto, roast pork shank.
Longevity: over 25 years
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