 |
 |
 |
 |
Barbera del Monferrato DOCGRAPES Barbera 100%
SOIL Calcareous clay, with south-western exposure, 250 m. above sea level.
CULTIVATION Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
VINIFICATION Grapes are harvested by hand, stemmed, crushed and fermented on the skins in stainless steel tanks for approximately ten days.
MATURATION Malolactic fermentation and maturation take place in stainless steel for approximately six months; further improvement is carried out in bottle for three months.
COLOUR Ruby red with purple reflections.
AROMA Fruity scents of cassis, cherry and plum, and floral scents of carnation. Balsamic accents and spiced notes of clove.
FLAVOUR Fresh scents of fruit in harmony with aroma. Velvety tannins and pleasant acidity with a good length.
SERVING TEMPERATURE 14°/16°C
|