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.
Food pairings
Color: Bright ruby with garnet 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 28°-30°C. Through six daily remontages (pumping over), maceration lasts 10 days. Following this, the must undergoes a period of about three months during which it is kept constantly moving to achieve significant natural mannoprotein extraction, clarification, aroma purification, and during this process, malolactic fermentation also takes place. Once this phase is complete, the wine ages for 24 months in barrels (10 hl casks made from French oak Allier and Slavonian oak staves). The aging concludes with a further period in steel tanks before bottling. After bottling, the wine undergoes additional aging before being released onto the market.