Barbera del Monferrato D.O.C.
Piemonte D.O.C. Barbera
The Barbera grape, being very generous in terms of yield per hectare, gives us the ability to produce, in addition to two other types of Barbera (Orgoglio del Drago and Tempo di Bacco), this kind which is a little our workhorse on the national and international market. is intended for a daily consumption thanks to a more moderate level of alcohol and a lighter structure, which enables the consumer to appreciate every day of pleasant freshness and quality characteristics typical of the more famous Barbera wine.
Grown on mixed soil called "patchy" with breeding system in espalier with guyot pruning, manual operation of the foliage and grassing the ground.
Planting density is 5000-6000 plants / ha and the yield is about 1.5-2 kg. of grapes per vine.
The harvest begins at full ripening of the grapes (lignification of the rasps). usually late September. The vinification consist in pressing of the grapes then left to ferment and macerate with the skins hat revealed at a controlled temperature with light pumping for around 7 days. Follows the racking which the marc is separated from the must / wine. Alcoholic fermentation ends and begins the ¨malolactic fermentation¨ in stainless steel tanks, thereby maintaining a good balance between alcohol content and acidity that allow it to be a wine suitable for daily consumption.
Then follows stabilization, microfiltration and bottling.
The color is intense ruby red with a winy and fruity scent, it has full flavor, inviting and may accompany dishes as well as more elaborate.
Bottles of 0.750 l
Alcoholic degree: 12,5%
Serving temperature: 18-20°C
Pack of 12 Bottles