Barbera - No addition of sulfites

Provincia di Pavia I.G.T.


Grapes: Barbera 100%
Location: district of Montalto Pavese in the lower hills of the Oltrepò Pavese area, about 300 meters above sea level
Soil: on the average, clay
Sistema d’allevamento: Guyot classico
Planting density: 4.000 plants for hectar
Vineyards age: 20 years
Yield: 120 ql/ha
Harvest date: middle of September
Vinification: traditional red with no addition of sulphur dioxide choosing the best hand-picked grapes. Fermentation is activated through selected yeasts, which are low producers of sulphur dioxide at a temperature of 25° C for about 10 days. Later, the wine is filtered and aged in stainless steel tanks at a controlled temperature until it is bottled.

Organoleptic features
Color: ruby red full of brick-red hues
Smell: fresh and persistent, with a hint of red fruit
Taste: earthy and full-bodied

Analytical parameters*
Alcohol: 12,00 % vol.
Sugar: 7 g/l
Total acidity: 6,3 g/l
PH: 3,30

* some data may vary according to vintage



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