| Grapes |
Barbera |
| Soils |
The Bricco Santa
Maria soils are particulary suitable for
the viticulture, since provided with a
good clayey tenor that yields structure
and a considerable calcareous amount that
gives refinement and aromatic elegance. |
| Cultivation
technique |
Guyot pruning with a
reduced amount of buds; grassy soil to
maintain the structure unalterade;
further thinning out the grapes when they
change colour. |
| Vinification |
Treading-destemming,
maceration an skins for about ten days. |
| Refining |
Six months to one
year in tanks. |
| Organoleptic
characteristics |
| Colour: |
deep ruby red |
| Fragrance: |
wide, deep, with traces
of red ripe fruits |
| Taste: |
good structure, perfectly
tannic with a long lasting
after-taste |
|
| Gastronomic
combinations |
White and read meat,
mushrooms, middle-seasoned cheeses. |
| Serving
temperature |
16 - 18° C. |
