Grape variety Barbera
Denomination Barbera del Monferrato Doc
Alcohol Content 13°, 50
Soil Type White, with a high percentage of marl
Cultivation Method Guyot
Protection Method Integrated pest management involving the least possible environmental impact
Harvesting periodLast decade of September
Harvesting Method Manual
Vinification The freshly picked grapes are gently crushed and distalked, then fermented in specific stainless steel tanks. The pressed grapes are left in containers at a temperature of 24°C for about 8 – 10 days. During this stage soft and gentle replacements are carried out, so to allow the must in fermentation to become enriched with colours aromas and extracts.
Ageing Now the wine is repeatedly decanted and immediately separated from the lees. At this point the malolactic fermentation process where malic acid turns into lactic acid, occurs naturally. The result is a smooth and harmonious wine.
Sensory Profile
Colour Intense ruby red, with a visible slight effervescence.
Bouquet Intense, persistent, slightly spicy with evident notes of red berries and sour cherry.
Flavour Lively and soft. The palate is refreshing and vinous.
Pairings It’s a whole-meal wine that pairs well with both white and red meats.
Serving Temperature 12°-14°C, During summertime, 18°C in all other seasons.
