Red; 2011; Region: Piedmont

Alcohol Content: 14.5%
Serving Temp: 18 °C
Aging: 12-15 months. Further refinement for 2-3 months in steel tanks
Acidity: 6.5 gr/l

Famous for its high acidity, which for a long time has characterized as popular rustic wine, Barbera today reaches the highest levels of quality thanks to the wise refinement in barrels. And two years of aging in barrels turn out our "Quattro Filari", the four rows to the north of the vineyard Mombarone, with a special chemical composition of the soil, capable of giving grapes uniqueness.

Classical red vinification, with crushing of the grapes, stripping and fermentation in vats at a controlled temperature (28-30 ° C) for about 7-10 days depending on the vintage. In this period about 2/3 pumping are made to promote fermentation and its processes. After fermentation, the lees are remouved and the refinement starts in new oak barrels where the wine is kept for about 12/15 months. Before bottling there are a light cleaning and a further refinement for 2-3 moths in steel tanks.