Canavese Rosso DOC

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-destemming-crushing 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: 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.

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

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