The grapes are hand-picked in mid-October, placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 100 quintals.
The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 15 days. The wine is placed in oak barrels for 4 months. The wine is never filtered, and is left to further age in the bottle.
This wine has a bright colour, balanced acidity and complexity enclosed in a smooth, velvety glove with cherry and plum aromas. Perfect wine for first courses with meat sauce, roast chicken or soufflés, braised meats and cheeses. Ideal for those who love a Barbera that can be drunk immediately but has good ageing potential for 8-10 years, while maintaining its freshness and simultaneously improving the balance of aromas and the roundness that characterize it. Balanced acidity and complexity enclosed in a smooth, velvety glove with cherry and plum aromas.
Colour: bright but intense
Bouquet: warm, cherry and plum
Taste: soft and warm, velvet, black cherry, plum
Serving temperature: 17-20° C
Food pairings: meat appetisers, pasta dishes, meat dishes, soft cheeses.
Grapes produced in the Municipality of Serralunga, vinified in steel and aged in wooden barrels in which the wine acquires structure and personality.
Grape variety: 100% Barbera
Surface: 1.5 ha
Altitude: 300-390 meters above sea level
Yield: 100 quintals / Ha
Vinification: fermentation in contact with the skins for 15 days in steel
Aging: the wine is placed in oak barrels for 4 months
Bottles: Nr. 7000