Made from 100% BarberaThe first vintage was bottled in 1984, and 25,000 bottles are produced annually.
Color: dark purplish red. Nose: scents of spice and tobacco, violets, blackberry and ripe cherry.Taste: well-structured and round, long finish
Wine Maker Notes
Production area: canelli and neighbouring villages - located 660-825 ft. above sea level, with southern-south western exposure and a marly calcareous soil composition
Vineyard characteristics: 10 acres planted in 1960-1980 with a density of 2400 vines per acre. The vines are planted in the Guyot method and yield 2.2 tons per acre.
Type of Press: Method of extraction: skin contact and daily pumpoversLength of Maceration: 12 daysFermented in stainless steel at a temperature of 82-86 degrees for 10 days.Malolactic fermentation is totally carried outThe wine is not refrigerated prior to bottling.Filtered: UnfilteredFining: Fined Aging Container: Type: French barrique Age: 100% new Size: 225 liters Toast: MediumThe wine is aged for 15 months followed by an additional several months in bottle prior to release from the winery.
Analytical DataTotal Acidity: 5.80 gram(s) per literpH: 3.63Dry Extract: 31 gram(s) per literAlcohol Content: 13.6 % alc. by volumeResidual Sugars: 0 gram(s) per liter
Serve with: main courses of red meats, wild game, aged cheeses. Serving Temperature: 18 °C.