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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. |
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Organoleptic features |
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Year:
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Vintage 2003 harvested at the beginning of October. |
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Vine: |
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barbera |
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Production area: |
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Oltrepò Pavese vines in Borgo Priolo and Montalto Pavese. |
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Planted in: |
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1955/1964/1998 |
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Yield per hectare: |
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5/6 tons |
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Training system: |
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guyot |
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Vine density: |
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4000/4300 plants per hectare |
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Making: |
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Long maceration and fermentation in 50 hl steel vats. It rests in 35/50 hl bay oak barrels for two years. 20% of it is transferred to barrique for 1 year.
No filtration made except before bottling in June 2006.
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Features: |
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| Visual: |
| Colour: ruby red, garnet highlights. |
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| Olfattive: |
| Fresh, vinous, wild cherry, mineral hint, rain-soaked earth, rhubarb. |
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| Gustative: |
| Ripe fruit, caressing, warm, little tannic, quite smooth, very clean, vanilla hints. |
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Alcoholic strength: |
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13 % |
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Serving Temperature: |
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14/16 degrees |
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Best served with: |
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seasoned cheese, polenta, game, mushrooms and cold cuts in general. |
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