how wine is made |
- Hand-picking
using small wooden crates and separate vinification for
Barbera and Bonarda grapes, in a ratio of 60% Barbera and
40% Bonarda
- De-stemming
and pressing
- Maceration
and fermentation with skins at a controlled temperature
of 24°-26°C for about ten days
- Cold
settling at the end of fermentation
- Secondary
fermentation and pris de mousse in temperature-controlled
sealed tank
- Cold
tartaric stabilization
- Micro
filtration and isobaric bottling
-
Bottle ageing
|
| Grape
varieties |
Barbera 60% - Bonarda
40% |
| Year
of Planting |
1980 |
| Training
system |
Low Gujot |
| Soil |
Clay and mud |
| Average
yield per hectare |
80 tonnes |
| Altitude |
180 m. above sea-level |
| Alcohol
degree |
12.5° |
| Sensory
notes |
Brilliant ruby red
Fresh, winy nose with pronounced summer berries flavours
Full-bodied with a lingering aroma of summer berries
|
| Serving
temperatures |
Serve at 15-18
°C |
