WINE MAKING: Crushing destemming is followed by alcoholic fermantation. It is left in contact with the skins in stainless steel tanks at a controlled temperature, followed by dry racking and cold decantation with transfer to oak barrels
AGING: in barrels for 6 months, followed by assemblage in stainless steel, where it stays until the bottling
Malolactic fermentation: Immedialtely after alcoholic fermentation, also malolactic fermentation is made
Characteristic
TASTING NOTES: intense ruby red colour. The olfactory notes are rich in red fruits with a delicate spicy appeal. On the palate our Barbera comes with strength and body, followed by the typical acidity of Barbera, but with a very sophisticated finale
Match with: Very good with white and red meat
Serving temperature: Serve a temperature between 16°-18°C (61-64 °F)