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The Barbera grape is the principal constituent of this wine, selected from the firms’ own vineyards.
After pressing and removal from the bunch, the first fermentation follows where prolonged maceration of the skins permits complete extraction of the anthocyanins, polyphenolics and aromatic precursors.
The second part of the fermentation takes place in fiberglass barrels.
Subsequent refermentation in autoclave produces the characteristic effervescence.
Stabilization and filtration follow before bottling.
The wine is then laid down for two months in bottles before being sold.
Grape mixture: Barbera 85 % - Croatina 10 % - Uva Rara 5 %.
Year of establishment: 1985.
Type of cultivation: low Guyot and double pergola system.
Soil: clayey-silt medium mixture.
Grape yield per hectare: 100 quintals.
Vineyard altitude: 100 m. above sea level.
Degrees of alcohol: 12% Vol.
Organoleptic characteristics: intense ruby red color, characteristically vinous bouquet which has hints of violet and small fruits of the forest. It is long-lasting and harmonious with a dry taste and easy to drink.
Serving temperature: serve at 16 -18C°. |
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