The Barbacarlo takes its name in homage to the first family winemaker, uncle Carlo, or, in the local dialect, the “beard” Carlo. The Barbacarlo di Lino Maga comes from the assembly of Croatina, Uva Rara and Vespolina (Ughetta) grapes, harvested on the hill whose plot is called Barbacarlo in the owned vineyards. The harvest is manual, large oak barrels are used for fermentation. The racking takes place after 7 - 8 days and subsequently decanting is carried out for natural decanting. In late spring, bottling takes place and the new bottles are left horizontal for 40 days and then straightened vertically. Once the fermentation is complete, the wine is left to macerate on the skins for 12-14 days. Aging takes place in large Slavonian oak barrels for 12 months which each have a name often linked to customers who have loved this wine such as Gianni Brera. The wine is sold approximately 4 months after bottling, so it is common to find a reduction that tends to disappear with oxygenation.
It is presented in the glass with a splendid ruby red color. The nose is very pleasant, with delicate vinous notes that are accompanied by fruity and floral ones. In the mouth it is lively with vibrant tannins.
Wine capable of evolving optimally even for several years.
Taste it at a temperature of 16 ° -18 °, combined with different courses without problems from game to meat first courses.