Classification: Sweet red wine - sparkling
barbera 40%, croatina 40%, other red grapes 20%
Planting system: guyot – density 4500 plants/hectar
Achieved a good maturation the grapes are harvested by hand in small baskets, brought in harvest wagons to the winery where they are destemmed. The classical and traditional fermentation in red takes place in tanks of 130 hl.
The mash is fermented for 5-6 days at a temperature of 26-28 °. Targeted rimontagli put the skins in contact with the must-wine. The cold stops the fermentation to maintain a sugar residue, characteristic of this wine.
Before bottling the wine is enriched with cheerful effervescence obtained with a natural refermentation in autoclave.
Alcohol content: 11°
Colour: ruby red
Bouquet: vinous, with hints of ripe red fruit
Palate: happily embracing, pleasant, soft
whole meal especially hot sausages, stews, fresh cheeses:
it is also a dessert wine
Aging: not suitable, drink young
Serving temperature: 14° - 16°C
Production: 14.000 bottles