Canavese Rosso DOC

Grapes: barbera 50%, nebbiolo 20%, freisa 25%, neretto 5%.
Pruning type: bower/espalier.
T/ha: 9
Bottles production/ha: 6000
Harvest: mid – october.
Vinification: Rapid grapes pressing and immediate start of alcolic fermentation whith selectioned yeast. The maceration during 8-10 day in inox tank. After the first fermentation is maintained the right temperature to start the malolactic fermentation.
Aging: minimum 1 year (mix of inox, cement  and large woods barrels).
Bottling: minimal filtration and after bottling whith technical cork.
Alcol: 13% Vol.
Total acidity: 5.5/6g/L
pH: 3.4/3.45
Totale sulfur dioxid: 80mg/L
Shelf life: 4/5 years.

Organoleptics characteristic
Color: low tonality and very high intensity. Tipic of the bland. Ruby red.
Flavours: fruity aromas, fruit in alcohol, plum.
Taste: mineral, not tannic, soft, balanced.
Matching: ideal for pasta dishes with meat sauces, medium-aged cheeses, meats, snacks.