BARBARESCO docg

• Grape varietal: Nebbiolo, in its types: Lampia and Michet
• Geographic area, Barbaresco is created using Nebbiolo grapes from historic vineyards located in the district of Barbaresco. The soil consists of blueish and rather cohesive marl. These features afford structure and potential longevity to the wine.
• Average altitude of the vineyards: 180 m. above sea-level.
• Exposure: South East at midday.
• Yield: Regulations allow 8 tons per hectare. Nevertheless, we ask our vintners for a lower yield. They practice severe pruning to improve on the final quality.
• Vinification process: Fermentation in contact with the skins at controlled temperature for about ten days. During this period the must undergoes several punching-down and pumpung-over operations in order to acquire colour and polyphenolic substances. Then, the new wine is racked into Slavonian oak barrels, where it evolves continuously towards maturation under strict controls for at least one year.
• Organoleptic characteristics:
  Garnet red colour with ruby red hues that turn into orange with age
  Complex and ethereal aroma that includes violet and dog rose
  A soft and dry flavour with robust gentleness is preceded by an aristocratic mouthfeel full of texture
  Finished alcohol: 13.5 % Volume
  Total minimum acid: 5/1000
  Dry extract: 23 gr. per litre
• Pairings: Roasted, braised and stewed red meats typical of the Italian and International cuisine. Also, excellent with game.
• Serving tips: A half-filled stem called "ballon" in order to allow the wine to release all its aroma. It is advisable to pour the wine in a decanter before serving it at room temperature (17/18° C).
• Vintages available:
  1996; 1997; 1998; 1999; 2000