Description
Grape variety: Barbera
Production area: foothills of Casteggio
Soil: lime/clay
Vineyards orientation: SE – SW
Vineyards altitude: 120 – 160 m AMSL
Training system: simple Guyot
Average age of the vines: 25 years
Vine density: 4.800 vines per hectare
Yield: 1- 1,3 kg per vine
Harvest: leaf thinning in late July. The grapes are hand – harvested in 17 kg crates, carefully selecting the best ones.
Vinification: destemming and gentle crushing of the grapes. Natural fermentation in stainless steel vats at a controlled temperature always kept below 28 °C. 12 – day maceration.
During maceration, the wine is punched down and pumped over several times. Natural malolactic fermentation takes place in stainless steel vats.
Ageing: 10 months in 25 hl barrels, 6 months in stainless steel vats and a minimum of additional 12 months in bottle.
Sight: intense, deep ruby red colour with purple highlights.
Nose: ample, with notes of ripe fruits and hints of spices.
Palate: full, warm and well – balanced. Good body with elegant tannins.
Ageing potential:over 10 years.
Vintage: 2017
Date of harvest: September 16th 2016
Date of bottling: April 4th 2019
2016 production: 3 .283 bottles (0.75 l)
Analytical data: – Alcohol: 14, 61% vol – Acidity: 6, 7 g/l –
Residual sugar: < 0,5 g/l – Sulphites: 66 mg/l – Dry extract: 30, 7 g/l
First vintage: 1997
