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Winemaking
These Barbera grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a Barbera grape.
Tasting Notes
This deep ruby, medium-bodied wine is rich in fruity aromas of blackberries, plums, black pepper with a hint of cinnamon. On the palate, notes of red fruits, with a crisp finish.
Food Pairing
Best enjoyed at 16°C, with cured meats, aged cheese, tomato-based pasta dishes, meaty pizza and braised beef.
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Winemaking
These Barbera grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a Barbera grape.
Tasting Notes
This deep ruby, medium-bodied wine is rich in fruity aromas of blackberries, plums, black pepper with a hint of cinnamon. On the palate, notes of red fruits, with a crisp finish.
Food Pairing
Best enjoyed at 16°C, with cured meats, aged cheese, tomato-based pasta dishes, meaty pizza and braised beef.
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