It is the most fragrant in the Barbera family. Intense red wine, young and lively, medium-bodied. It goes well with salami in general, first and second courses, but it is excellent for the whole meal. Serve at a temperature of 16°-18° C.
Colour: light straw yellow. Bouquet: delicate, dry and clean. Flavour: fragrant, rounded, harmonious. Alcohol: 11.5% vol. Packaging: box of 6-12 bottles. A young, ready to drink wine, this conserves the pleasing flavour of its fruit and is beautifully simple yet elegant. Suitable throughout the meal and in particular with white meat and fish dishes. Serve at a temperature of 18°-10°C.
Vine of French origin that adapts very well to our relatively humid, poorly fertilized calcareous soils. In these conditions it produces grapes from which this full-bodied wine is obtained, rich in flavor and aromas which retains its original fruit for a long time. It should be served cool at a temperature of 8°-10° C.
Vine: 100% Barbera. Colour: intense purple red. Smell: intense, with hints of currant and vanilla. Taste: soft, smooth, very persistent. Alcohol content: 14,5% vol. Packaging: 6 bottles cardboard.
The Barbera grapes of this wine come from old vineyards owned, from the hill of Rodotiglia exposed to the south and from some vineyards of historical local suppliers of the same territory. The grapes are destemmed and fermented in steel tanks at a controlled temperature of 24ºC, with a maceration of about 15-20 days. At the end of fermentation the wine undergoes malolactic fermentation in tonneaux and barriques where it is racked and where it remains for about 1 year. Once the wine has been aged, it remains for about 6 months in steel tanks and then is bottled.
Vine: 100% Barbera. Colour: intense ruby red with violet notes. Smell: vinous, fruity with hints of cherries, currants, plums. Taste: dry well structured taste, fresh with persistent and almondy aftertaste. Alcohol content: 14% vol. Packaging: 6 bottles cardboard.
The Barbera grapes of this wine come from vineyards owned, by the hill of Rodotiglia exposed to the South and some vineyards of historical local suppliers of the same territory. The grapes are destemmed and fermented in steel tanks at a controlled temperature of 24ºC, with a maceration of about 12-14 days; in addition, in recent years we also carry out the co-inoculation with selected lactic bacteria, in order to induce malolactic fermentation immediately at the end of the alcoholic fermentation. After two decants, the wine rests in steel containers on its ne lees for at least six months where the wine acquires its aromatic complexity.