Description

Variety of grapevine: Barbera
Soil type: calcareous – clay
Winemaking: traditional with skin maceration for 10-12 days at a controlled temperature of 25°/27°.
Refinement: in steel tanks for 6 months.
ORGANOLEPTIC PROPERTIES
COLOUR: purple-red with violet reflections.
AROMA: clear and immediate balsamic aromas blend perfectly with menthol; subsequent aromas of hazelnut, pepper and cloves compete with each other to conjure up sensations of roastings.
TASTE: rich, complex, full-bodied and balanced with hints of chocolate, leather, tobacco and bitter cocoa.
The finish leaves smoky sensations on the palate.
Alcohol content: 16%
Serving temperature: 16° – 18°C