The vineyard giving birth to this wine have a west exposure
on a soil of medium texture.
The vineyard is 50 year old.
This wine is made only in the best vintages.
Yield per hectare:
Around 4 tons, corresponding to around 28 hl.
Vinification:
Selection of Barbera harvested in small chest around the
20 of October.
Soft crushing and destemming.
Skin contact (fermentation + maceration) up to 70 days.
End of alcoholic fermentation and malolactic fermentation
in small size wooden cask.
Ageing:
Two years in oak cask..
Bottle ageing:
In bottle for around 18/24 months.
Analytical data:
Alcohol: 15.5 % vol.
Total acidity: 5.8 g/l
Total SO2 at bottling: 30 mg/l
Suggestion for consumption:
With food: main dishes or cheese or as wine of meditation.
Can also be drunk with fondant Grand Cru Chocolate, with a chocolate
and plum parfait with cinnamon sauce or with a "bonèt"
Serving temperature: around 16°C.
If possible, open it a few hours before and pour it into a
carafe.
The vineyard giving birth to this wine have a southern exposure
and are planted on soil with high percentage of clay.
Vines average around 15 year.
Yield per hectare:
Around 7 tons, corresponding to about 48 hl.
Vinification:
Harvested in small chests between 10 and 20 of October.
Soft crushing and destemming.
40 to 60 days of skin contact (fermentation + maceration).
End of alcoholic fermentation and malolactic fermentation
in wooden cask.
Ageing:
One year in wood, one year in concret cask.
Bottle ageing:
In bottle for about 18/24 months.
Analytical data:
Alcohol: 15 % vol.
Total acidity: 6.1 g/l
Total SO2 at bottling: 35 mg/l
Suggestion for consumption:
With food: first or main course. For instance "agnalotti
al brasato", small bird game, grilled red meat, "stracoti
di carne" with vegetable, rabbit in the oven or hard cheeses.
Serving temperature: around 15/18°C.
If possible open the bottle a few hours before and pour it
into a carafe.
The vineyard giving birth to this wine have a west exposure
on a soil of medium texture.
Average age of the vines: between 10 and 30 years old.
Yield per hectare:
Around 8 tons corresponding to around 55 hl.
Vinification:
Harvest in small chest between September 1st and 15th
Soft crushing with a roller destemer crusher.
Skin contact (fermentation + maceration) of 15 to 30 days.
End of alcoholic fermentation and malolactic fermentation
in wooden cask and cement tank
Ageing:
In wooden cask and cement tank for around 9 months.
Bottle ageing:
In bottle for at least 12 months.
Analytical data:
Alcohol: 15% vol.
Total acidity: 6 g/l (2003)
Total SO2 at bottling: 40 mg/l
Suggestion for consumption:
Ideal with antipasti of meat, first and second courses. It
maches very well with boletus, taglierini wiht meat sauce, agnoloti
"del plin" with grilled meat sauce, boiled lamb or
porc meat or fermented cheeses.
Serving temperature: around 16°C.
If possible open the bottle a few hours before and pour into
a carafe.
The vineyard giving birth to this wine have a west exposure
on a soil of medium texture.
Average age of the vines: between 10 and 30 years old.
Yield per hectare:
Around 8 tons corresponding to around 55 hl.
Vinification:
Harvest in small chest between September 1st and 15th
Soft crushing with a roller destemer crusher.
Skin contact (fermentation + maceration) of 15 to 30 days.
End of alcoholic fermentation and malolactic fermentation
in wooden cask and cement tank
Ageing:
In wooden cask and cement tank for around 9 months.
Bottle ageing:
In bottle for at least 12 months.
Analytical data:
Alcohol: 15% vol.
Total acidity: 6 g/l (2003)
Total SO2 at bottling: 40 mg/l
Suggestion for consumption:
Ideal with antipasti of meat, first and second courses. It
maches very well with boletus, taglierini wiht meat sauce, agnoloti
"del plin" with grilled meat sauce, boiled lamb or
porc meat or fermented cheeses.
Serving temperature: around 16°C.
If possible open the bottle a few hours before and pour into
a carafe.
The vineyard giving birth to this wine, are exposed partly
South and partly Est. The soil vary from medium texture with
vein of sand and clay to a soil with high percentage of clay.
Average age of the vines: between 15 and 20 years old.
Yield per hectare:
Around 7 tons corresponding to around 50 hl. For the Selezione,
the yield is around 5 tons corresponding to around 35 hl.
Vinification:
The Chardonnay grapes are harvested by hand in small chest
during the coolest hours of the day between September 10 and
15.
Grapes are pressed using a small vertical basket press and
the juice is then decanted for about 12 hours.
Alcoholic fermentation is made in small size stainless steel
tank to allow a good temperature control.
For the selection, part of the crushed grapes undergoes a
two days skin contact before to be pressed. After that the juice
is put into small wooden cask of 850 to 1000 Lt for fermentation.
Ageing:
Maturation in stainless steel tank for around
6 months.
The maturation of the selection last about one year in small
wooden tanks.
Bottle ageing:
In bottle for about 3 months (and 12 months for the selection).
Analytical data:
Alcohol: 13.5 % vol., (14% vol. for the Selezione)
Total acidity: 5.3 g/l, (5.0 g/l for the Selezione)
Total SO2: 40 mg/l
Suggestion for consumption:
It is served as aperitif
Goes also very well with food
such as antipasti, fish, white meat or cheese.
Serving temperature: around 8-10°C, up to 15°C for
the Selezione.
