Grapes

100% Barbera

Training system

Gujot

Vintage

2016

Vinification

Submerged hat fermentation. Must skins for 6-8 days.

Refining

Steel Inox.

Organoleptic Characteristics

Colour

Ruby red with brilliant brick reflections.

Scent

Vinous and ethereal with scents of small fruits of the undergrowth.

Flavor

Dry flavor and a light bitter finish and fruity base. Slightly tannic.

Serving suggestions

Red and white meat, both roast and intigolate, poultry and game.

Serving temperature

18°C.

Alcoholic Content

14.86% Vol.

Residual sugar

4,6 g % ml

Total acidity

7,40 g/l

Ph

3.33

Dry extract

31,1 g/l