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| Planted surface: | ha 1,7 |
| Varietals planted: | Barbera |
| Year of planting: | 1960 |
| Number of plants: | 4000 per hectare |
| Altitude: | 850 ft. above sea level |
| Exposure: | South/Southwestern slopes | Type of Soil: | calcareous verging on sandy |
VINIFICATION
Average yield per hectare: 128 bushels grapes harvesting in the first ten days of October.
Destemming, pressing and maceration on the skins for 8-10 days.
Fermentation in temperature controlled (82-85° F) stainless steel tanks.
Full malolactic fermentation; then aging in small French oak barriques.
TASTING NOTES
Ruby red with garnet hues.
Intense nose, spicy and lightly toasty with fruity scents.
Warm and dry on palate, with persistent notes of vanilla and coffee.
FOOD PAIRINGS
Rich red meat dishes, such as stews, roasts and game; it matches well with mature cheeses.
To be served at 64° F.
