Langhe Barbera Amphorae

In the vineyard

Grape variety: Barbera

Color: Red

Name: D.O.C. Langhe Barbera

Soil: Limestone, blue tufa

Year of planting:19 years

Density: 5.500 plants per hectare

Yield per hectare: 70 quintals

Breeding system: Guyot

Weeding: Mechanical

Harvest: Manual

Certification: Organic

In the basement

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

Filtration and clarification: None

Yeasts: Native

Refinement: 11 months in amphora and 2 months in the bottle

Organoleptic characteristics

Almost impenetrable dark ruby red, lively and engaging. The nose expresses all the personality of the grape variety with a complex, heady bouquet of fruity (blackberry, sour black cherry) and, even more so, spices (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.
Tasting temperature: 17°C, aging wine.

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 risottos and main courses involving white meats and baked vegetables.