Grape Variety: 100% Barbera
Exposure: South – west
Training system: Low Guyot
Grape-yield per hectare: 7,5 ton
Age : 50 years
Vines per hectare: 5000 vines per hectare
Vinification: Crushing and de-stemming grapes then fermentation in a concrete tank with wild yeast and without any control of temperature and very long maceration for 2/3 weeks. After one rack malolactic fermentation in tank and then wine goes into the barrels.
Alcohol by vol: 14,00%vol
Aging: the barbera superiore mature for 18 months in barrels and tounneaux and then 4/6 months in bottle
Kind of bottle: Bordolese
Drinking period: 2013-2030
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes or a magnum of 1,5 lt in wooden box
Serving suggestion: Good accompaniment to main courses such as braised and roast meat and excellent with fiorentina steak or with a mature cheese like Parmigiano. Serving temperature 18-20 °C.