Grape Varieties: 100% Barbera
Vine Training System: Guyot
Yield per Hectare: 90 quintals hectar
Harvest: from 5 to 10 ottobre
Vinification: Maceration for 10 days in stainless steel tanks with temperature not exceeding 28°
Maturation: In stainless tanks and in bottle
Notes: Intense ruby red colour; there is a fragant scent, with notes of prune and cherry. The taste is rich, with spicy and velvety tannins.
Serving suggestions: Red meat, braised, pasta,boiled and cheeses.
Total Acidity: 6,3 gr/lt
pH: 3,5 gr/lt
Residual Sugars: 2,2 gr/lt
Dry Extracts: 24,20 gr/lt
Packaging: 6 bottles case