Ruby red in color with garnet reflections. The bouquet is full and fragrant with the scent of ripe cherries. Very intense and persistent in character. Recommended with Roasted and grilled meats, and the local cheese, robiola di roccaverano.
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
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.