Grape variety
barbera
Municipality
Montà - Santo Stefano Roero
Exposure
south, south-east
Soil
clay, calcareous
Grape harvest
beginning of October - hand picked in small boxes
Vinification and ageing
grapes destemming and pressing – fermentation in stainless steel tanks at 28/30 °C for 10 days with frequent pumping over and marc pressing – ageing in steel vats – bottled the spring following the harvest
Organoleptic profile
colour: intense, deep purple red
aroma: intense, with hints of red berries, ripe and dry plum, roasted and spicy notes
taste: powerful and fill-bodied, notes of cherry, the finish is long and persistentServing temperature
18-20° C
Recommended pairings
primi, carni arrostite e grigliate, formaggi di media stagionatura
