Growing location: Neive, Barbaresco wine-growing area, Langhe, Piedmont, Italy.
Vineyards: “Le Rotonde”, “La Vasca”, “Sorì Serragrilli”
Classification: D.O.C. Red
Grape-variety: 100% Barbera
Harvest: early October
Yield: 6 tons/ha
Winemaking and maturing: the grapes ferment on the skins for around 14 days in steel at a controlled temperature. The wine then matures in 225-litre barriques of French oak from Allier for around 18\24 months.
Bottle ageing before release: 8 months in the cellar.
Alcohol: 14 %
Residual sugar: 1.4 g/l
Total acidity: 5 g/l
Dry extract: 27 g/l
Appearance: bright, dense ruby red.
Nose: intense, with delicate fruity and ethereal overtones, showing plums and jam.
Palate: warm and soft, with a rich acid-tannin structure.
Bottle sizes available: 75 cl
Best served at: 16-18°C (60- 64°F)
Barbera’s simplicity, with the soft taste it gets from maturing in wood, matches it to perfection with lean foods and simple dishes. This makes it the ideal wine to serve with the now world-famous typical Italian cuisine.
Meats: veal entrecôte, seared slice steak, grilled vegetables, roast duck.
Sauces: tomato and mixed vegetables; not hot.
Cheeses: fairly fresh or medium mature.