| Grapes |
Barbera and Freisa |
| Soils |
Clayey-calcareous soils of “Bricco Morlantino” with an excellent exposition. |
| Cultivation
technique |
Guyot pruning with reduced amount of buds,
grassy soil and thinning out the grapes during the maturation. |
| Vinification |
Separated vinification of different grapes with a soft treading-destemming,
maceration on skins for about a week and then they blend before filling in barrels. |
| Refining |
About 12 months in oak traditional barrels of 15 hl. capacity. |
| Organoleptic
characteristics |
| Colour: |
bright ruby red |
| Fragrance: |
fresh, delicate and deep with fine notes of red fruits and spices |
| Taste: |
gentle and balanced, perfectly tannic with long lasting after-taste |
|
| Gastronomic
combinations |
White and red meat, first elaborated courses, charcuterie and middle-seasoned cheeses. |
| Serving
temperature |
16 - 18 °C. |
