Transparent ruby-red colour tending to garnet with aging. The nose expresses great elegance and finesse, with floral notes of violets and red berries, ethereal notes and delicate spiced nuances. On the palate it is balanced and full-bodied with velvet tannins and a pleasant freshness. Its finishing is long and lingering. This wine has good potential for aging and reaches the maturity only after 5-10 years of aging.
Red Wine
Barbaresco D.O.C.G.
Barbaresco has an old story to tell. Though the grapes were not yet the Nebbiolo ones, the genetic mutations – which had already started by that century – would have it modified as a result. By the 1.200 century the grape variety in question had been named Nebiùl and original documents show it as having been planted as far as Pinerolo, making it the most precious Piedmonteses grape.
| MUNICIPALITIES OF PRODUCTION | Barbaresco, Neive and Treiso |
|---|---|
| GRAPE VARIETY | 100% Nebbiolo |
| EXPOSURE | South-West |
| ALTITUDE (MASL) | 300-350 m |
| SOIL | Clay with calcareous grey marl interchanging with sand |
| TYPE OF PLANTING | Espalier with traditional Guyot pruning |
| AGE OF VINEYARD | 25 years |
| PLANT DENSITY | 4,500 plants |
| YIELD PER HECTAR | 75-80 quintals |
| PROCESSING | Destalking, follows the vinification with fermentation in stainless steel tanks at a controlled temperature of 30°C. Natural malolactic fermentation in temperature-controlled stainless steel tanks at 20°C. |
| MATURATION | 9 months at least in big Slavonian oak barrels |
| AGING | 6 months at least in the bottle |
| PERCENTAGE OF ALCOHOL | 14% Vol (depending on the vintage) |
| ACIDITY | 5.30 g/l |
| SUGARS | 0.3 – 0.5 g/l |
| SERVING TEMPERATURE | 16°-18°C |
| RECOMMENDED PAIRINGS | Excellent with roasts, game |
| BOTTLE | 750 ml. |
