Grape Variety: Barbera
Production process: fermentation with maceration of the crushed grapes for approx. 8 days – Soft pressing of the marcs – Malolactic fermentation of the wine – Finishing in steel vats. Alcohol: 13% vol.
Sugar Content: 1 gr/l
Colour: Intense ruby red
Bouquet: Intense with delicate notes of red-berry fruits, cocoa and mint
Taste: Sapid with good texture; long and delicate finish
Serving Temperature: 18°-20°C
Food pairings: Ideal with red meats, but can be enjoyed throughout most meals