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Red wine Gr.11.50


   The Barbera, Dolcetto, Grignolino grapes are very generous in terms of yield grapes / hectare and gives us a chance to get lighter wines in terms of gradation and texture, suitable for daily consumption in different types of industry (restaurants, canteens, homes , hospitals, clubs). This red wine is the result of the assembly of these vines grown on mixed soils ¨patchy type¨ with breeding system in espalier with guyot pruning, manual operation of the foliage and grass that covers the ground.
Planting density is 5000-6000 plants / ha and the yield is about 1.5-2 kg. og grapes per vine. The harvest is made at fully ripe bunches (lignification of the stalk), usually the end of September.
The vinification is made by pressing the grapes then left to ferment and macerate with the skin hat revealed at a controlled temperature with light pumping for 7 days. approx. Racking follows that the marc is separated from the must / wine and the alcoholic fermentation ends and begins the ¨malolactic¨ process in stainless steel tanks, thereby maintaining a good balance between alcohol content and acidity.
Then follows stabilization, microfiltration and bottling. It has an intense ruby red color with a winy and fruity, it has full flavor, inviting and may accompany traditional as well as more elaborate dishes.













Bottles of 1.5 l
Alcoholic degree: 11,5%
Serving temperature: 18-20°C
Pack of 6 bottles


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Campaign financed pursuant EEC regulation number 1308/13