Barbera is at the heart of this project. The fundamental characteristics of the Monleale subzone require production from selected vineyards and a minimum aging of 20 months, of which at least 6 in wood. All this gives life to a fragrant, intense wine, with a decisive color. It pairs excellently with pork, roasts, and medium-aged cheeses.
GRAPE VARIETY: 100% Barbera ASPECT: Various VINEYARD LOCATION: Sarezzano TRAINING SYSTEM: Guyot YEAR OF VINEYARD PLANTING: 2002 NUMBER OF VINES PER HECTARE: 5200 ALTITUDE: 290 m a.s.l. SOIL TYPE: Calcareous VINIFICATION: Manual harvest of the best and fully ripe grapes around the third decade of September; on the skins in temperature-controlled stainless steel tanks for 15-20 days at 26-28°C; frequent punch-downs and pump-overs MALOLACTIC FERMENTATION: Carried out in tonneaux AGEING: 12-24 months in 500 l French oak tonneaux BOTTLE AGEING: 6-12 months SERVING TEMPERATURE: 18°C
