Canavese Barbera DOC Rapela

Grapes: Barbera 100%
Pruning type: espalier.
T/ha: 9
Bottles production/ha: 4000
Harvest: mid october.
Vinification: Rapid grapes pressing and immediate start of alcolic fermentation whith selectioned yeast.
The maceration during 21 day in inox tank. After the first fermentation is maintained the right temperature to start the malolactic fermentation.
Aging: minimum 5 month in cement and inox.
Bottling: minimal filtration and after bottling whith technical cork.
Alcol: 13,5% Vol
Total acidity: 5,5g/L
pH: 3.5
Totale sulfur dioxid: 70mg/L
Shelf life: 8 years.

Organoleptics characteristic
Color: very high intensity. Tipic of Barbera wine. Intence red. Violet.
Flavours: tipic natural falvours of Barbera grape. Red fruits, vanille, chocolat.
Taste: very soft, not tannins, very round.
Matching: ideal for meats, griller.