GRAPE VARIETY: 100% Barbera
SURFACE: 0,70 ha
ALTITUDE: 400-450 m
EXPOSURE: south – south/west
ANNUAL PRODUCTION GRAPE: 75 ql/ha
BOTTLES: 2200
COLOR: ruby red when young with tendency to garnet red after ageing.
BOUQUET: winey, intens, flowered (rose), fruity (cherry) and, after ageing, markes of liquorice, tobacco, coffee.
FLAVOUR: dry with a good body, accented acidity and soft tannins.
VINTAGE 2011: alcohol 14,5 % vol. Total acidity 6,35 g/l.
NOTE: Barbera wine is characterized by a high level of acidity, which can be sometimes a little excessive and can make the wine inelegant and harsh. But thanks to the malo-lactic fermentation, malic acid, which has a strong bitter taste, turns into lactic acid, which is sweet; so the wine becomes more harmonious and easy to drink. We leave Barbera wine in 400 liters tonneaux (french oak) for about 12 months: the result is a wine smoother and with a higher ageing potential, as the wood releases some of its own tannins.