43
Barbaresco
Denominazione di Origine Controllata e Garantita

THE VINEYARD is thirteen years old and it is located in Barbaresco, at 250 metres above sea level

SOIL TYPE clay and calcareous soil

FACING south-west

TRAINING SYSTEM classical Guyot

PRODUCTION maximum of 7,000 kg per ha

VINIFICATION in stainless steel vats with the submerged cap method and maceration on the skins for around sixteen days. The fermentation temperature is initially kept at 28 °C, then reduced to 25 °C

AGEING 1 year in tonneaux, followed by 2 years in 30-hectolitre oak barrels, then 6 months in the bottle

ORGANOLEPTIC CHARACTERISTICS it has a garnet-ruby colour; it possesses a complex and spicy nose with notes of white chocolate and hints of red berries. Its complexity persists in the mouth, with round and pleasant flavours, a warm finish and an aftertaste of rhubarb