CARACTERISTICS
GRAPE VARIETY:
produced with 100% Barbera grapes
CLASSIFICATION: DOC – Denominazione d’origine Controllata – Seleted grapes from grandfather vineyard planted in 1943.
PRODUCTION AREA: Calosso (At) – Monferrato – Piedmont – Italy
SOIL TYPE: clay and calcareous marl.
CULTIVATION SYSTEM: bow Guyot.
AGE OF THE VINEYARD: 76 years old (vineyard planted by our grandfather in 1943).
IN VINEYARD: No use of chemicals (organic certification). All work is done by hand or with the use of small machinery. Every year we plant herbs and flowers in the vineyards to enrich the soil with minerals and other elements (controlled grassing).
IN CELLAR: No use of chemicals. Destemming and soft pressing of grapes with wooden press.
FERMENTATION AND MACERATION: in conical trunk wooden tank and through various pumping overs. After the completion of fermentations, the drawing-off is made by separating the wine from the peels.
WINEMAKING AND REFINING TIME: 6 months in barrique, bottling and 5 years in bottle before being sold.
DESCRIPTION: A potent style of Barbera Superiore with heaps of maturing overripe fruit followed by chocolate and leather qualities, ending in a smoky aromatic flourish. (Decanter Magazine – May 2017)
PAIRINGS: Perfect with stewed and roast meats, it is ideal paired with game, aged cheeses and other strong dishes.
SERVICE TEMPERATURE: 18° – 20 ° C
TECHNICAL INFORMATION: content of 75 cl.
NOTE: Produzione limitata: bottiglie numerate a mano.
E’ importante far ossigenare il vino prima di essere consumato, meglio ancora se decantato lentamente. La presenza di fondo è sinonimo di qualità
