|
|
|
|
|
Piemonte Barbera DOC
|
|
|
Calosso
|
Piedmont
|
|
Barbera
|
|
7 acres
|
Guyot
|
|
1980 - 1995
|
1200 ft
|
|
1760
|
2600 lt
|
|
limy tending towards clay pH 7.60
|
South West
|
|
beginning of October
|
|
|
13.5%
|
|
6.00‰
|
|
|
3.40
|
|
|
12 - 15 days of traditional fermentation, with 10 days of maceration on the skins at controlled temprature of 28-30°C (82-86°F) using selected yeast strains. Malolactic fermentation without inoculating bacteria.
|
|
|
25,000
|
|
February
|
February
|
|
strong ruby red
|
|
vinous bouquet with scents of forest fruits
|
|
A pleasant flavor and very pleasant to taste
|
|
soups or white meats
|
|
|