Langhe Barbera

In the vineyard

Grape variety: Barbera

Vineyard: Selection of grapes from different vineyards

Exposure and altitude: South, east 480m

Soil: limestone, blue tufa, clay

Year of planting:21 years and 7 years

Density: 5.500 plants per hectare

Yield per hectare: 70 quintals

Breeding system: Guyot

Weeding: Mechanical

Harvest: Manual in the third ten days of september

Certification: Organic

In the basement

Maceration and fermentation: Natural fermentation without added yeasts with manual pumping

Filtration and clarification: None

Yeasts: Native

Refinement: 18 months in large oak barrels/tonneaux and after in the bottle

Bottles per year: 5.500 bottles

Organoleptic characteristics

Almost impenetrably dark ruby red, lively and angaging. The nose expresses the personality of the grape variety with a complex, heady bouquet of fruity (blackberry, sour black cherries) and, even more so, spicy (vanilla, pepper) aromas. On the palate the traditional acidity backs up the rich, voluminous body. The finish is long and full of character with a lovely fruity encore.

Pairings

Thanks to its quaffability and softness an ideal accompaniment for cured meats, soft cheeses (its acidity sets off their creaminess) and legumes. Also effective with first courses such as red wine risotto, ideal for all stuffed pastas (agnolotti, plin, tortellini) seasoned with ragù and main courses involving white meats and baked vegetables.