THE FULLNESS OF MATURITY

The value lies in its one year refinement in oak barrels regenerated by the hand of a master cooper and used from the third to the sixth year of life. The final result is a product that enhance its typical characteristics, giving complexity to the wine.

Barbera Superiore Azienda Agricola Barberis
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  • Grape variety: 100% Barbera grapes

  • Production area: Bubbio (AT)

  • Geographic exposition: south

  • Type of soil: clayey, moderately compact

  • Training system: simple counter leaning with guyot pruning

  • Installation year: 2006

  • Grape harvest time: ssecond week of October, depending on the desired level of ripeness

  • Harvesting method: manual

  • Vinification: soft destemming and crushing, alcoholic fermentation with selected yeasts at a controlled temperature (23-25° C) for 6-7 days. Racking and clarification by 2-3 racking. The spontaneous malolactic fermentation in steel tanks takes place and then we carry out the maturation for 3-5 months. Unique filtration before the bottling.

  • Vinification and aging times: 3-4 months in steel tanks, aging in oak barrels for 1 year with maturation on noble lees, 3-6 months in bottle

  • Color: red tending to garnet

  • Aroma: very broad bouquet with notes of plum and ripe cherry, raspberry, spices and a slight hint of vanilla

  • Taste: very rich, very complex, with a contained tannicity that coexists perfectly with the sensations of overripe fruit, tending to jam. Persistent aftertaste that confirms the olfactory sensations.

  • Alcoholic content: 13-14 %vol. depending on the vintage

  • Wine matching: it is recommended with important first and second courses, stews, game and aged cheeses

  • Serving temperature: 16-18 °C

  • Technical information: content 0.75 cl.
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