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Barbera |
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IGT Province of Pavia Red |
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This wine represents the never
ending search for old
flavours and fragrances that only nature can give.
Produced from organically grown vines planted in
vineyards with about 4000 plants per hectare, where
microclimate and man’s handicraft really make the difference,
gives its best after 3 years of ageing in the
cellar. Its bouquet and flavours are the result of a long
maceration and a delayed picking. Simply... Historical
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Organoleptic features |
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Appellation: |
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IGT provincia di Pavia Rosso |
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Vintage: |
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2006 harvested in beginning of
October |
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Grapes: |
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Barbera |
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Production area: |
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Vineyard in Montalto pavese and
Borgo Priolo |
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Planting year: |
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1955/1964/1998/2003 |
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Yield per hectare: |
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5/6 tons |
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Vine training: |
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guyot |
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Vines per hectare: |
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4000/4300 vines |
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Vinification technique: |
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Long maceration and fermentation in
50 hl stainless steel vats. 2 years in
35/50 hl oak casks while 20% spends
12 month in barriques. No filtration
until before bottling in June 2009 |
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Description: |
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Red tawny colour with ruby hints. Red
and black ripe fruit character with
prunes and wild cherries, rhubarb,
earthy minerality. Soft and rich with
ripe tannins and long finish |
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Alcoholic strength: |
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13 % |
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Service temperature: |
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14/16 °C |
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Food matching: |
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Mature cheeses, game, mushrooms,
cold cuts, succulent red meat dishes. |
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