Grape variety: Barbera 50% , Nebbiolo 20% , Freisa 25%, Neretto 5%
Training system: pergola / espalier
Yields per hectare: 100q
Maximum production of bottles per hectare: 6000
Harvest: first ten days of October.
Vinification: diraspa-
Aging: minimum 8 months in concrete.
Bottling: minimal filtration and bottling with technical cork stopper. Refinement in bottle for about 2 months.
Alcohol: 12-13%Vol
Total acidity: 5,5/6g/L
pH: 3.4/3,45
Maximum total sulfur: 80mg/L
Shelf life: 2-4 years.
Canavese Rosso DOC

Organoleptic notes
Color: Low and medium color intensity shades. Typical of the bland. Ruby red.
Nose: Typical and natural aromas of Barbera. Fruity, evolved notes of small fruits. Especially macerated. Fruit in alcohol

Organoleptic notes
Color: Low and medium color intensity shades. Typical of the bland. Ruby red.
Nose: Typical and natural aromas of Barbera. Fruity, evolved notes of small fruits. Especially macerated. Fruit in alcohol