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Red Wine

D.O.C.  (denomination of controlled origin) - colli piacentini barbera
Soil  calcareous marl and clay alluvium

vineyard planted  in 1997
no fertilization
training method  single spurred cordon
grapes  barbera
plants per hectare  5000
yield per hectare  7000 Kg

Wine-making process
selected yeasts
fermentation  time 20 days
wood  100% small French oak
barriques  turnover of wood 50% per year
aging in wood  10 months

colour intense red
scent  intense notes of red fruit and jam
taste  substantial feeling of soft tannins and fresh ripe cherries
suitable with  roasts, game and meat from over cooking

Producer’s notes

Elegance and austerity. The centuries of history and agricultural tradition that precede our time find a perfect expression in this vine species, which has extremely ancient origins. The Barbera is one of the noblest Italian grapes and it is known worldwide. Through this wine the history of the Piacentino territory comes into our glass with its flavours of earth and red fruits, well harmonized with the flavour of wood, eternal companion of every good wine.