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Grape Varietal: |
Barbera |
| Pronunciation: | “Bar-bear-ah” |
| Tasting Notes: | Intense and elegant. Racy red with savory flavors of cherries, berries and spiciness. |
| Food Pairing: | Red meats, mature cheeses |
| Serving Notes: | 18C |
| Grape History: | The finest Barberas of the world come from this region… Piedmont. |
| Region: | Piedmont, Italy |
| Harvest: | Mid September |
| Vinification: | Fermentation at a controlled temperature of 30C, 12 days of maceration |
| Aging: | 1 year in French Oak barriques |
| Bottling: | During autumn, with waning moon |
| Alcoholic Content: | 14% by volume |
| Sugar: | 1 g/l |
| Total Acidity: | 6,0 g/l |
| Location: | Nearby the village of Cuceglio, North of Torino |
| Altitude: | 370 m above the sea level |
| Soil: | Acid, rocky |
| Density: | 500 plants per Ha |
| Trimming Technique: | Guvot |
| Structure: | Pergola Canavese |