AGRONOMIC CHARACTERISTICS

Grape variety: Barbera
Soil: clayey-calcareous, calcareous-siliceous. Exsposure and altitude: east/south-east - 320 m Max crop./hectare: 70ql/hectars
Harvest period: second week of September Picking up: 100% by hand in small cases Growing location: Bionzo (Costigliole d’Asti)

OENOLOGICAL CHARACTERISTICS

Vinification: soft pressing and de-stemming, cold pre- fermentative maceration for 48 h and déléstage, fermentation and maceration on the skins for approx. 20 days at a controlled temperature (26°C). The must is pumped over at least 5 times a day to improve the extraction of the color and varietal aromas. The malolactic fermentation is completed right after the alcoholic.

Ageing: 12 months of maturing in Slavonian oak casks (20HL) then 6 months in bottle.

WINE CHARACTERISTICS

Colour: intense ruby red with violet and purple sparks. Nose: rich and deep, with red ripe fruits such as blackberries, plums and cherries and red fruits jams; then spices and tobacco are reaching the surface creating a smooth balance within balsamic and fruity notes.

Taste: full bodied and well structured, supported by a good acidity which creates a smooth and velvet balance.
Storing: 15 years or more, depending on the vintage; it is therefore recommended to store the bottles lying down in a dry place at a cool temperature.

Serving temperature: 18/20° C.
Pairing foods: flavorsome soups, red meat and fowl in aromatic stews, grilled red meat, stockfish and salt cod, mature cheeses but also chocolate and dry fruits, small pastry. But also perfect as meditation wine.

- Bricco Carlina