Grape Variety: Barbera
Harvest: last ten days of September.
Vinification: traditional red-wine vinification process, grapes destemming, slow alcoholic fermentation with 8-10 days of maceration on the skins. Temperature-controlled fermentation, drawing off and malolactic fermentation.

TECHNICAL INFORMATION
Alcohol: 13,5%vol
Acidity: 5,5 g/l tartaric acid

ORGANOLEPTIC FEATURES
Color: intense ruby red.
aroma: fruity with strong hints of morello cherry, blackcurrant and violet.
Taste: soft and velvety. Excellent balance between acidity and tannins. The aftertaste is long with slightly vanilla notes.

IDEAL SERVING TEMPERATURE: 16 - 18°C