Barbaresco D.o.c.g.


In stock

Vineyard :
Barbaresco 100%

Production area: Barbaresco and Neive
Altitude: 270 to 300 m asl
Soil composition: blue marl of calcareous matrix
Exposure: South

Vine training method: Guyot
Harvesting period: October – by hand

Winemaking notes:destemming-pressing, maceration in temperature-controlled tanks at a temperature of 26°C for 3 weeks with daily pumping over the must, followed by spontaneous malolactic fermentation
Ageing: in oak barrels, 24 months approx

Colour: garnet red
Aroma: light spicy background with pepper in evidence. It has notes of berry jam and floral notes reminescent of rose
Flavour: fenveloping tannins persistent aftertaste

Serving temperature: 16-18°C

Recommended pairings:
Red meats, game meats, braised meats and seasoned cheeses. Recipes with withe truffles and mushrooms, with autumn vegetables such as pumpinks or legume soups.