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Langhe Barbera

IN THE VINEYARD
Grape variety________
Vineyard___________
Soil________________
Age of vines_________
Location and altitude_
Density____________
Yield per hectare_____
Training system______
Fertilizers__________
Treatments_________
Grubbing___________
Harvest____________
Certification_________
Barbera
Selection of grapes from different vineyards
Limestone, blue tufa, clay
10 years
South, east
5,500 plants per hectare
70 quintals
Guyot
Natural manure and cropping with clover and tick-beans
Copper and sulphur
Mechanical
Manual in the last ten days of September
Organic (ICEA)
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IN THE CELLAR
Maceration
and fermentation
_____
Filtering
and clarification
______
Yeasts______________
Ageing_____________
Bottles per year______

Natural fermentation with manual pumping

None
Native
6 months in large oak barrels/tonneaux and two in the bottle
6.000
AROMA AND FLAVOUR                                                                                             
Almost impenetrably dark ruby red, lively and engaging. The nose expresses all the personality of the grape variety with a complex, heady bouquet of fruit (blackberries, sour black cherries) and, even more so, spices (vanilla, pepper). On the palate the traditional acidity backs up the rich, voluminous body. The finish is long and full of character with a lovely fruity encore.


AT THE TABLE                                                                                                                       
Thanks to its quaffability and softness, an ideal accompaniment for cured meats, soft cheeses (its acidity sets off their creaminess) and legumes. Also effective with first courses such as rice with red wine and main courses involving white meat and baked vegetables.