Grape Variety Barbera

Terroir: mainly sandy-clayey marls
Harvest: third decade of September
Vinification: traditional red-wine vinification process, grapes destemming, slow alcoholic fermentation with maceration on the skins. Drawing off and malolactic fermentation followed by second fermentation to obtain the light bubbly of “frizzante” style.

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

ORGANOLEPTIC FEATURES
Color: Bright red with brilliant reflections
Aroma: intense fruity with red berries and raspberries notes.
Taste: soft and delicate, pleasantly frizzante

SERVING TEMPERATURE: 16 - 18°C