| Place of origin: |
|
Vineyards of Barbera grapes in Madonna
Como and in San Rocco Seno d'Elvio (located in the commune
of Alba). South-eastern exposure. Period of vintage: mid
October.
|
| Cultivated Land: |
|
1.8
Hectares approx. |
| Yield per vine: |
|
1,6
Kg approx. |
Method
of cultivation: |
|
Classical "Guyot" method, with short pruning. |
| Average density of vines: |
|
4,000 vines per hectare. |
| Descriptive Notes: |
|
A vivid ruby red-coloured wine with crimson
and purple reflections. It has a fragrant blackberry, apple
as well as spicy scent and a full, fresh and velvety taste. |
| Wine-making: |
|
Medium-long maceration of the grape skins;
fermentation temperature: 30 °C |
|
Refinement: |
|
Twelve months in barrels |
| Bottling: |
|
Late
Summer |
| Bottle ageing: |
|
Four months at the Penna Winery |
|
Consumption: |
|
Barbera wine can be kept for up to 5 years
without any alterations. |
| Serving temperature: |
|
18°/20°C. |
| Best served with: |
|
Classical Barbera d'Alba wine is ideal
with pasta served with a tasty sauce, poultry, meat and
cheese. |
| Preservation:
|
|
Maintain the bottles in a horizontal position, in a cool, dark room. Temperature: 15°/16° C. Humidity: 80/85% approx. |
