A ruby red colour which tends towards garnet, this wine has an intense, full bouquet with notes of red fruits and berries. A vein of acidity accompanies the dry, yet fresh palate, which is one of the main characteristics of the Barbera grape varietal. The finish is dry and pleasantly fresh.
YIELD/HECTARE: 60 quintals
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classic stainless steel fermenters
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 13.5% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MALOLACTIC FERMENTATION: None
MATURATION METHOD: stainless steel
LENGTH OF MATURATION: 6 months in stainless steel