Grape Variety: 50% Barbera, 50% Cabernet Sauvignon
Production Area: Agliano Terme
Exposure to Sunlight : South Eaast
Soil composition: chalky-clayey
Rearing System: Guyot for Barbera, single spurred cordon rearing for Cabernet Sauvignon
Vineyard’s Age: The Barbera vineyard is 85 years old, the Cabernet Sauvignon vineyard is 10
Production per Hectare: 50 Ql/Ha
Grape Harvest Period: first decade of October for Barbera
second decade of October for Cabernet Sauvignon
Vinification: hand-picking harvest in 20 kg. pierced fruit basket, soft raspless pressing with subsequent fermentation with parings in stainless steel basins at controlled fixed-temperature of 28-30 C for 20 days; frequent sinking of vinacces and drawing of the must from the bottom to the top of the basin.
Fermentation: in wood barrels.
Fermentation: made in steel barrels
Refining: twelve months in Allier barrels. One half of the barrels is new, the other half is used once, six months in stainless steel
Bottling: a year and a half after grape harvest
Refining in bottle: six months
First year of production: 2004
Alcohol: 14% Vol Acidity: 5,00 g/l pH: 3,65 Bottle capacity: 0,75 l, 1,5 l
Colour: heavy ruby red with violet reflections and purple nail
Perfume: complex, harmonious, with evident flavoured inklings and matured fruit smells.
Taste: warm, full-bodied, structured, structured, persistent, with pleasant tannins
Serving temperature: 18-20°C
Recommended with:s econd courses of red meat, very matured cheeses.