Grape variety: Barbera 100 %
Vineyard location: flat with a mild southern exposition
Soil structure: sandstone, clay
Harvesting: thinning the inappropriate grapes when they start to colour, manual harvest
Vinification: fermentation with maceration for 12 days, soft pressing and pouring into oak barrels - barriquee
Maturation: in oak barrels for 36 months
Bottling: no filtration, maturation in bottles for 12months, 600 bottles
Alcohol: 15,5 % vol
Sulphites: 98 mg / l
Serving temperature: from 18 to 20°C
Wine features: The wine is ruby red colour and thick. The smell is intensive, fine and rather rich. We can sense the smell of overripe red fruit and berries (Morella cherry, blackberry, black currant, dried plums, dried figs, raisins and jam ). It tastes dry, warm and soft, pretty fresh, tannic and tasty, balanced, intensive, elegant and durable,harmonic, strong and ripe.
Combining with food: It goes well with venison, red meat (roasted, barbecued), dried meat, aged and spicy cheese.
Ageing potential: The wine is ripe and good to drink, but in years it will gain the harmony and drinkability. It will achieve its best after 15 years.