Barbera
Colli Piacentini D.O.C.

Area of production: Val Tidone – Piacenza Province – Region of Emilia Romagna
Terroir: medium density, calcium/marl terrain
Exposure: South-Ovest
Planting density: 9000 plants/hectar
Planting system: simple Guyot
Yeld per hectar: 80-90 q.li
Blend: 100% Barbera.
Vinification: pressing and maceration in contact with the skins for 12-15 days. Fermentation with selected yeasts.. Settled in steel vats for 3 - 4 months. Stainless maturation and subsequent bottle aging for a total of 12 months.
Wine: dry still red
Colour: ruby red
Bouquet: intense, persistent, with notes of violet and red fruits
Palate: enveloping, warm, fine tannins and delicate
Pairings: red meat and seasoned cheeses
Serving temperature: 18°-20° C
Alcohol content: 14% vol
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