Barbera

TYPE: Red wine
GRAPE VARIETIES: Barbera
VINIFICATION: Manual harvesting of the grapes,maceration on the skins and fermentation for about ten days, subsequent racking and refinement in tanks until bottling.
ORGANOLEPTIC CHARACTERISTICS: It has apleasant ruby red colour, typical fruity scents and a dry and slightly lively flavour.
ALCOHOLIC STRENGTH: 12 % vol.
PAIRINGS: Meat-based first and second courses.
SERVING TEMPERATURE: 15-17 °C
STORAGE: In a cool and dry place.
SIZE: 0,75 l and 1,50 l