| Grapes |
Barbera |
| Soils |
Clavey-calcareous
soils in the hearth of Bricco Santa
Maria, where the wine finds the
conditions to express all its own quality
potential. |
| Cultivation
technique |
Guyot pruning with a
very reduced amount of buds; grassy soil
to repress the wine vigour and finally
thinning out the grapes with a further
selection during the grape-harvest. |
| Vinification |
Treading-destemming,
maceration on skins for about twelve days
with a lot of pumpings over. |
| Refining |
Ten months to one
year in French oak new barriques; the
wine after completes its refinement with
a suitable period in bottle. |
| Organoleptic
characteristics |
| Colour: |
very deep
ruby red |
| Fragrance: |
deep,
complex and variegated with
spices and fruit notes melted in
a wide sensation range |
| Taste: |
full, great
structure with gentle tannins and
a very long lasting after-taste. |
|
| Gastronomic
combinations |
Red meat, roasted
and braised meat dishes, mushrooms,
seasoned cheeses. |
| Serving
temperature |
18 - 20° C. |
