Barbera

Ruby red with hints of purple.
Very fruity, lightly spicy and floral.
Soft, full and long.

Best served at 16-18°C in broad-based stemmed glasses.

Grape Varieties
At least 90% barbera, the remainder uva rara.

Vinification
Traditional, long, part in stainless steel vats, part in large old oak barrels.

Ageing
At least eight months in large old oak barrels, then in stainless steel vats prior to bottling.

Annual production
10,000 bottles

Release for sale
Around 15 months after the vintage.

Optimal maturation
If the bottles are kept in a cool, dark location the wine will drink well for at least ten years.

Vintages currently on sale

2005

Alcohol
Total acidity
Residual sugars
pH
Sugar-free extract
Total polyphenols
Total SO2
Free SO2

14,01 %vol
5,99 g%
0,37 g%
3,27
26,70 g/l
2,67 g/l
61,50 mg/l
14,31 mg/l

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