BARBERA I.G.T. (Still)
MUNICIPALITY AND PRODUCTION AREA
The hamlet of Poggiolo di Montù Beccaria, in the Oltrepò Pavese area in Lombardy (Italy)
LOCATION AND EXPOSURE OF THE VINEYARDS
At the winery, the “Vigne del Poggio” vineyard, with a total surface area of about 2 hectares, facing south east.
PLANTING DENSITY AND VINE TRAINING SYSTEM
Guyot, with an average planting density of
about 3.500 vines/hectare.
GRAPE BLEND AND HARVEST PERIOD
100% Barbera.
Traditional harvest by hand during the last ten days of September.
VINIFICATION AND BOTTLING
Traditional vinification in red, pressing and destemming of the grapes and subsequent fermentation in small cement tanks, which are jealously preserved in order to allow unusual selections, devatting after about 7/10 days maceration and maturation of the wine obtained for about 6 months before bottling, which is carried out in the March following the harvest.
SENSORY TEST AND TECHNICAL NOTES
A wine with a strong ruby-red colour with violet highlights, a heady fragrance, both intense and fruity at the same time, a dry, full-bodied and well-structured flavour. Alcohol content: 12-12,50% by vol – Acidity: 6.30-6.50 g/l
FOOD PAIRINGS
An ideal wine to accompany saffron or mushroom risotto, flavoursome pasta or rice dishes in general and strong-flavoured boiled or grilled red meats. Serving temperature: 18°C