Barbera

Piedmont, Italy

Winery notes below

This is “the” young red for Piedmontese cuisine, a region to which it seems to naturally belong. Its zeal, in fact, has no frills or trappings: it referees the game of the meal with the purest spirit of service, staying on the sidelines as much as possible. In the end, however, we recall Barbera thankfully, as it promotes honest well-being at the table.

The harvest is carried out by hand to preserve the fruit's integrity and allow for, when necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. The bunches are de-stemmed and the must is moved by gravity into both open French oak vats and open-top stainless steel vessels, where alcoholic fermentation takes place. During the maceration, delicate pumping over and punching down are carried out daily.

Malolactic fermentation takes place in stainless steel tanks with additional aging in large French oak barrels. Bottling is usually carried out in the period between the end of August and the beginning of September of the year following the harvest.

The optimal serving temperature is between 16 and 18 ° (60-65F).