CAMPO
dei
CILIEGI

Barbera

LOCATION:
“Campo dei Ciliegi” Vineyard

SOIL TYPE AND EXPOSURE:
Brown, clayey, calcareous, with sand and pebbles.
Facing south-west at 230 m. above sea level

GRAPE VARIETY:
100% Barbera

CLASSIFICATION:
DOC

VINE TRAINING SYSTEM AND PLANTING DENSITY:
Guyot, 4.800 vines per hectare

MAXIMUM YIELD PER HECTARE:
5.500 litres

GRAPE HARVEST:
Traditional hand picking approximately from the 25th
of September to the 5th of October

WINE MAKING:
Destemming and crushing - Fermentation with maceration in temperature controlled steel tanks

AGING:
6-8 months in wood tank then in bottle for at
least 6 months

BOTTLING:
July

TECHNICAL SPECIFICATIONS:
Sugars: 1-2 g/L; alcohol content 13°- 13,5% Vol.

DESCRIPTION:
Thanks to the aging in oak barrels, the autochthonous
Barbera wine expresses a great complexity; It gets a
pleasant taste-bouquet, with a hint of spices

PAIRING:
Ideal with some first courses, mixed meat and roasts

PACKAGING:
Bordeaux bottle in 6 bottles boxes

SERVING TEMPERATURE:
16° - 18° C
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