Grape variety: Barbera 95% 5% Freisa.
Training system: espalier
Yields per hectare: 90q
Maximum production of bottles per hectare: 6000
Harvest: mid-October.
Vinification: Destemming-pressing of the grapes and immediate start of the alcoholic fermentation in cement. Maceration for 8-10 days in vitrified concrete. Racking and start of malolactic fermentation.
Aging: minimum 8 months in concrete.
Bottling: Minimum filtration and bottling with technical cork stopper. Refinement in bottle for about 2 months.
Alcohol: 12,5-13,5%Vol
Total acidity: 5,5/6g/L
pH: 3.4/3,45
Maximum total sulfur: 80mg/L
Shelf life: 2-4 years.
Canavese Barbera DOC
Organoleptic notes
Color: low shade and very high coloring intensity. Typical of Barbera. Intense red, purple at times
Nose: typical and natural aromas of Barbera. Fruity, slightly vegetal notes (pepper)
Taste: acid in correctness, non-tannic, enveloping
Pairings: ideal for first courses with meat sauces, aged cheeses, cold cuts.
Organoleptic notes
Color: low shade and very high coloring intensity. Typical of Barbera. Intense red, purple at times
Nose: typical and natural aromas of Barbera. Fruity, slightly vegetal notes (pepper)
Taste: acid in correctness, non-tannic, enveloping
Pairings: ideal for first courses with meat sauces, aged cheeses, cold cuts.
