Wine specs :
Growing location: Neive, Barbaresco wine-growing area, Langhe, Piedmont, Italy.
Vineyards: “La Funda”, “Sotto il Pra”, “Vigna Grossa”
Classification: D.O.C. Red
Grape-variety: 100% Barbera
Harvest: early October
Yield: 6 tons/ha
Winemaking and maturing: after fermenting for around 10 days in tanks at a controlled temperature, and when the malolactic fermentation has ended, 20% of the wine matures in casks of Slavonian oak holding 20 hl for one year, while the remainder is stored in steel.
Bottle ageing before release: at least 6 months in the cellar.
Alcohol: 13 %
Residual sugar: 4.6 g/l
Total acidity: 5.4 g/l
Dry extract: 33 g/l
Appearance: clear garnet red.
Nose: rich and intense, with a good concentration of delicate, crisp fruity aromas.
Palate: warm and soft, with rich acidity and a nice, clean finish.
Bottle sizes available: 75 cl
Best served at: 16-18°C (60- 64°F)
With its bold, yet soft taste, Barbera is excellent with pasta and meat dishes which are not too rich, and chowders and soups with mixed cereals. Great too with salami, ham, mortadella, frankfurters and smoked cased meats.
Meats: beef, lamb and chicken, fresh or cured cold cuts.
Sauces: fairly mild, with cream too.
Cheeses: medium mature, preferably cows’ milk.