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Barbera
Printable Version |
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VARALDO
Region:
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Piedmont
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Province:
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Cuneo
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Town:
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Barbaresco
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Locality:
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Vincenziana
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Altitude:
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780 ft
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Soil:
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Calcerous limestone
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Grape variety:
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Barbera
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Training of vines:
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Low Guyot
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Vines/Acre:
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1,600
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Age of vineyard:
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24 Years
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Yield/Acre:
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8,000 lbs.
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Harvest:
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Early October
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Vinification:
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Short temperature controlled alcoholic fermentation
in rotofermentators
(4 days). Thereafter must is pumped into French oak
barriques
(30% new and 70% used) in which the malolactic fermentation takes
place and the wine is aged for 18 months.
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Fermentation container:
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Stainless steel
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Malolactic fermentation:
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Oak barrels
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Filtration:
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No
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Fining:
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No
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Aging container:
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French oak
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Bottling date:
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Release date:
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Jan 2002
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Acres:
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Production:
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6,000 btls
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Brix at harvest:
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20
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Alcohol:
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13.6%
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Total acidity:
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6.2 g/l
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Dry extract:
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29 g/l
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PH:
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Residual sugar:
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0
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| Characteristics: |
Beefy and rich, with loads of berry, cherry and
chocolate character. Full body, clean, with soft tannins and long finish.
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Food matching:
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Ideal for important dishes of meat but also indicated
for pasta and cheese. |
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VINILANDIA USA - P.O. BOX 17614 - PORTLAND,
ME 04112
WWW.VINILANDIAUSA.COM
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