| Country |
Italy |
| Region |
Piedmont |
| Wine Type |
Red |
| Grape Variety |
Barbera d’Alba 100% |
| Vineyard Location |
Monforte d’Alba, altitude roughly 400 meters above the sea level |
| Soil |
Medium mixture, clay, silty, sandy |
| Training System |
Guyot |
| Vine Density |
4,000 vines per hectar |
| Yield Per Hectare |
8 tons per hectar |
| Vineyard Size |
0.5 ha |
| Annual Production (Bottles) |
2000 |
| Harvest |
Manual, last week of September |
| Vinification |
15 days of skin contact in stainless steel tanks |
| Aging |
50% new barriques and 50% old barriques |
| Organic Certifications |
|
| Environmentally Friendly |
|
| Alcohol Vol |
14.5% |
| Sugar Content |
0,38 g/l |
| Acidty |
4,78 g/l |
| Sulfphite content |
35 mg/l |
| Perlage |
|
| Color |
Lively and deep purple-ruby colour |
| Aroma |
Fresh violet. Freshly sqeezed red and black fruit: redcurrant, raspberries, blackberries, blackcurrant, blueberries, myrth. Mirth leaves, light cloves. Overall a complex and concentrated nose |
| Taste |
Silky high tannins and medium-high spreading acidity. Generously fruity and full body, intense and complex. Dry, savory, fleshy and floral finish. A gastronimic wine |
| Taste Abbreviated |
Generously fruity, high tannins, pronounced and full body |
| Food Pairing |
Roast, braised stews, sou-vide, barbecue, glazed meats (especially beef), risottos, pasta dishes and charcuteries |
| Food Paring Abbreviated |
Meat main courses, charcuteries, slow cooked beef |
| Suggested Cuisine Style |
Italian, French, Mexican, Caribbeean, Mediterranean, American, Brasilian, Argentinian, Japanese |
| Serving Temperature |
17° C |
| Sediment Traces |
Natural sediments may occur |
| Type Of Cork |
Composite cork |
| Standard Bottle Size (L) |
0.75 l |
| Carton Size |
6 Bottles Per Carton |
| Bottle Orientation in Carton |
Horizontal |
| Association |
|
