It comes from the grapes growing in our most ancient vineyards. Over there the ground is calcareous/clayey and its exposure is optimal for this variety of grapes. The yearly yield is little in comparison to other ones but of excellent quality.
The production process starts with a trimming meant to limit production even if the one of vineyards 40/50 years old is usually little. In July/August the grapes are thinned out and additionally selected during the vintage. Maturation takes place by 70% in French barriques and by 30% in oak barrels of 50 hl.
A great “cru”, elegant, many-sided and persistent, features that improve as the time goes by. Production area: vineyards DOC of Agliano Terme
Grapes variety: Barbera 100%
Yield per hectare: 5 tons
Green Vintage: during July and August
Vintage: by hand with grapes selection.
Wine production: soft treading, fermentation in tanks at controlled temperature for approx. 15 days, during which daily re-pumping and pressing are frequent. Decanting and apple- milk-acid fermentation. Afterwards rest until its clearness is complete.
Maturation: by 70% in French barriques and by 30% in oak barrels of 50 hl for at least 12 months. Bottling and additional rest in laying bottles before being sold.
Organoleptic features:Strong ruby red colour with purplish blue reflections, fragrance of red fruits, cocoa and sweet liquorice. Full bodied in mouth with a good persistence and pleasantly clean at the end.
Keeping way: laying bottle
How to serve it: 2 hours before serving, be careful to uncork the bottle and decant it. Ideal temperature 18/20 °C
It is suggested: with tasty dishes, red meats and mature cheese. Delicious with pastries with neither filling, candied fruit. Ideal to be slowly tasted when something makes you think.
Advised glass: tulip reserve