Place of origin  :

Vineyards of Barbera Grapes in Madonna Como (located in the commune of Alba). South-eastern exposure. Period of vintage: mid October.

Cultivated land:

0.6 Hectares approx

Yield per vine:

1.1 Kg approx

Method of cultivation:

Classical "Guyot" method, with short pruning.

Average density of vines:

4,000 vines per hectare

Descriptive Notes:

A robust, dark red wine, with an intense fruity scent, sweetened by a very softwood. On the palate, it reveals its great structure, enhanced by a good alcoholic richness.

Wine-making:

Medium-long maceration of the grape skins; max. fermentation temperature of 30/32 °C

Refinement:

60%- Ten - Twelve months in barriques;
40%- Ten - Twelve months in barrels.

Bottling:

Late autumn.

Bottle ageing:

Six months at the Penna Winery.

Consumption:

An ideal wine for ageing. The structure of the N'giolina" wine allows it to remain in the bottle for up to 10 or even 15 years.

Preservation:

Maintain the bottles in a horizontal position, in a cool, dark room.
Temperature: 15°/16° C. Humidity: 80/85% approx.

Serving temperature

18°/20° C.

Best served with:

Meat, game and seasoned cheese.