The Barbaresco wants to strike for maximum harmony and balance: floral and juicy on the nose, with a good structure and persistence in the mouth. Delicacy, freshness and pulp for a great classic to be enjoyed immediately or after a medium / long time off. The exposure is south-west with an average altitude of 235-315 meters above sea level, the soils are calcareous-clayey, with excellent insolation. The harvest is manual and usually takes place in the first or second decade of October (with small variations depending on the weather). Fermentation takes place in steel tanks at controlled temperatures without exceeding the values of 30-32 ° for a duration of about 30 days; subsequently the malolactic fermentation takes place which normally ends in a month. The refinement is carried out for about 18 months in Slavonian oak barrels (17-25Hl), then rests for 6 months in the bottle before being put on the market.
Wine to drink and still with a lot of life ahead.
Taste it at a temperature of 16-18 ° C with game dishes.