Barbera / IGT Provincia di Pavia:
ORIGIN: Province of Pavia
VINE VARIETY: Minimum 85% Barbera, with Croatina, Merlot, and Cabernet.
SOIL: Medium-textured with calcareous marl located around the 45° parallel north.
GRAPE CULTIVATION: Casarsa and Guyot methods.
HARVEST: Mechanical
VINIFICATION: Crushing and de-stemming with temperature-controlled fermentation using selected yeasts.
AGING: Aged in stainless steel tanks, followed by natural re-fermentation in autoclave at 20°C with selected yeasts. Throughout the process, the wine undergoes rigorous analytical checks to ensure its integrity.
BOTTLING: Cold sterile
ALCOHOL CONTENT: 11.5%vol
COLOR: Ruby red with bright reflections.
NOSE: Vinous with balsamic and spicy notes, reminiscent of mint and sage.
TASTE: Balanced, lightly tannic, with a pleasant acidity.
INTERNATIONAL PAIRINGS: Irish Stew – Ireland, Almond Chicken – China.
SERVING TEMPERATURE: 14 – 16°C
CURIOSITY: The name Barbera is believed to come from Bàrberus, meaning impetuous or aggressive. References to Barbera date back as early as 1514 in the old Piedmont, now part of Oltrepò Pavese.
