Bar-not IGT

GRAPES	50% barbera, 50% pinot nero.
VINEYARDS	pinot nero: 2.5m between rows, 0.90m between vine stocks. 10 – 18 buds per vine. Soil: clay. Barbera: 2.5m between rows, 1m between vine stocks. Soil limestone clay with a good balance of organic matter. 15 – 18 buds per vine. The vineyards are mown and mulched. The antiparasitic treatments with low environmental impact are carried out only when the seasonal weather conditions require it. The vines are thinned after flowering.
YIELD	30-40 q hectare.
HARVEST	the grapes are all picked by hand; pinot nero at the end of August, barbera at the end of September.
VINIFICATION	vinification takes place separately in steel vats after destalking, with ten days on the skins. The musts are combined after fermentation.
AGEING	in steel vats for 4-5 months, brief period in used barriques, then a minimum of 40 days in the bottle.
ALCOHOL	12,5% vol.
CHARACTERISTICS	in the glass the wine has a bright ruby red colour. Good consistency. To the nose it is intense with good complexity, concluding with notes of red fruit and sweet spices. On the palate it has good tannicity and acidity, tempered by the time on the wood. Notes of ripe red fruits, sweet spices and tobacco.
SERVING TEMPERATURE	18-20°C.
SERVING SUGGESTIONS	meat ravioli with meat sauce, traditional risottos with sausage or chicken livers, pot roasts and stews, game.

Qty

10.00€