BARBERA I.G.T. (Semi-sparkling)
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 “Costera” vineyards, with a total surface area of about 2 hectares, facing southeast.
PLANTING DENSITY AND VINE TRAINING SYSTEM
Guyot, with an average planting density of
about 4.000 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 temperature-controlled stainless steel vats, devatting of the wine obtained and maturation for about 4-6 months before bottling, which is carried out in the February/March following the harvest.
SENSORY TEST AND TECHNICAL NOTES
A wine with a strong ruby-red colour, an intense and heady fragrance with hints of red fruits, a well-structured dry flavour. A wine with good acidity associated with and excellent suppleness. Alcohol content: 12-12,50% by vol – Acidity: 6.00-6.50 g/l
FOOD PAIRINGS
Perfect with flavoursome pasta and rice dishes, grilled or boiled red meat and strong-flavoured roasts. Serving temperature: 16-18°C