Description

Variety: Barbera. Production area: Single vineyard, Sorì del Ricchino, Diano d'Alba, South-West, West exposure. Soil: Calcareous and clayey with alkaline pH. In the vineyard: Sustainable agriculture. Harvest: By hand in small crates, early October. Average production: 40 hl/ha. Fermentation: In stainless steel at controlled temperature with maceration on the skins of 12-15 days. Malolactic fermentation in oak. Aging: Over 12 months in Slavonian oak barrels (25 hl) and French oak tonneaux (500 L). Bottling: without filtration. Release: 30 months after harvesting. Bottles: About 4.500. Tasting notes: Dark purple-red with violet nuances in the glass. Complex bouquet with pleasant fruity notes of black cherries and red berries. Spicy hints of ginger, almond and green pepper in the background. Elegant, round and fleshy palate. The finish is fresh and persistent with acidity and tannins well-balanced by the maturation in wood. Service T°: 18°C. Storage: 5 - 8 years. 
Made with green energy.