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Vino da tavola Barnedòl

IN THE VINEYARD
Grape variety________
Vineyard___________
Soil________________
Age of vines_________
Location and altitude_
Density____________
Yield per hectare_____
Training system______
Fertilizers__________
Treatments_________
Grubbing___________
Harvest____________
Certification_________
40% dolcetto, 40% barbera, 20% nebbiolo
Selection of grapes from different vineyards
Limestone, blue tufa, clay
60 years for the dolcetto, 10 years for the barbera and nebbiolo
South, southeast, east
5,500 plants per hectare
Variable according to grape variety
Guyot
Natural manure and cropping with clover and tick-beans
Copper and sulphur
Mechanical
Manual from mid-September through the first week of October
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
Tonneaux, large oak barrels and second-hand barriques for barbera and nebbiolo grapes, steel for dolcetto
4.500
AROMA AND FLAVOUR                                                                                             
Ruby red in colour with violet veins. The nose stands out for the complexity of its fruity, spicy tones. Notes of soil and undergrowth emerge on the finish. The palate fuses the acidity of the barbera, the dynamic smoothness of the dolcetto and the tannic muscle of the nebbiolo harmoniously. The finish is tangy and dry.


AT THE TABLE                                                                                                                       
Its acidity and structure make this unusual blend a perfect accompaniment for a great variety of dishes. Best served with cured meats, raw beef and soft cheeses. Also excellent with soup, pasta and rice.