Barbaresco DOCG
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: OCTOBER
AGING: 3 – 4 YEARS
CHEMICAL ANALYSIS
ALCOHOL: 14% – 15%
SUGARS: 0-0.1 g/l
ACIDITY: 5.00 – 6.00 g/l
SULPHUR: 50- 80 mg/l
FEATURE: STILL
PROCESSO DI PRODUZIONE:
After the harvest, strictly by hand, in October, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel barrels or vitrified cement for about 10 days at a temperature of 26-28 ° C. In this period the skins and the pips give color and tannins. Once fermentation is complete, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest. It is then racked to remove the dregs and after about 2 months it is put into barrels to carry out the second fermentation (malolactic fermentation) and where it will take on the sensation of a barricade. After 6-8 months the wine is decanted in larger wooden barrels where it will remain for another year before being bottled and refined for at least 3-4 months.
ORGANOLEPTIC CHARACTERISTICS:
Color: ruby red with vivid garnet reflections and orange notes over the years
Aroma: intense and persistent with pleasant hints of violets and rose hips
Taste:harmonious, soft and full, characterized by a marked but sweet tannins and hints of blackberry and dried fruit.
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Serving temperature: 18-20 ° C.
It can be kept: 10 – 12 years.
PLATES TO ACCOMPANY
Excellent with red meat main courses and cheeses