Full-bodied, fresh and vertical: Barbera Superiore
Variety: Barbera
Altitude: About 330/370 m.a.s.l.
Exposure: East
Average age of vineyards: 20 years
Soil structure: Lay, limestone
Vinificazione
Alcoholic fermentation takes place in stainless steel tanks for approximately 10 days in contact with the skins, during which daily pump-overs are carried out. After racking off and completion of malolactic fermentation, the wine is transferred to medium-sized oak barrels. Ageing in wood lasts about one year, followed by bottling and a further maturation period of at least 6 months, necessary to prepare the wine for release.
Degustazione
Deep ruby red with garnet reflections, it reveals on the nose aromas of ripe fruit and undergrowth, complemented by delicate vanilla notes. On the palate the entry is full and austere; gentle acidity brings freshness and extends the finish, which echoes the same aromatic nuances perceived on the nose.