Grape variety: Barbera
Municipality: Neive
Subzone: Canova
Harvest period:Early October, depending on the level of phenolic ripeness and weather conditions.
Harvesting method: Hand-picked in perforated crates to ensure good aeration of the grapes. These crates are transported to the cellar for destemming and crushing within the following day.
Tasting notes
Color: Ruby with violet reflections.
Aroma: Complex and rich bouquet with hints of blackberries, coriander, rose, with iodized and spicy touches.
Taste: Reflects the typical characteristics of its grape variety with good acidity, great balance, and a seductive, persistent tannic-sapid component.
Food pairings: Red meats, game
Serving temperature: 18°C.
Vinification and Aging
After gentle crushing of the Barbera grapes, alcoholic fermentation proceeds in traditional steel tanks at a temperature of 26°-28°C. Through four daily remontages (pumping over), maceration lasts 8-10 days. Following this, the must undergoes a three-month bâtonnage period to achieve a significant extraction of fresh, complex aromas, mannoproteins, and elegance. During this phase, malolactic fermentation also takes place. The wine then continues aging with decanting in a thermoconditioned tank at 3°C for about 30 days to naturally clarify it, before concluding aging in steel tanks.