Piemonte D.O.C. Barbera Largé

This wine only produced in exceptional vintages. When the Barbera grapes are perfect, analysis show the physic and organoleptic characteristics for the production of a great wine.

Towards the middle of October the grapes are handpicked and brought to the cellar in crates; the bunches are then selected on a sorting table. Next, the must begins its fermentation with the skins. The following day pumpovers start to extract colour and aromas. The alcoholic fermentation continues slowly for 15 days, then the must is left for another 10 days in contact with its own skins. The racking of the wine, i.e. separating the liquid from the skins, follows. The wine is kept at a temperature of 20° C for about one month to favour the malolactic fermentation. After some decanting, necessary to make the product clearer, the wine is refined in barriques. It is then bottled after about 20 months.

COLOUR: ruby garnet-red, very intense, with slight purple hints.
THE AROMA: broad and intense, suggesting chocolate, spices, blackberry and dog rose.
MOUTH FEEL: full-bodied, harmonic, with balanced tannic sensations and a sweet persistent finish.
ALCOHOL CONTENT: 15,5%
 

This wine contains sulphites. We ensure the use of sulphites is deliberately well below Demeter and Organic certification standards.

The features and structure make it the perfect match for roasted and braised red meat and mature cheese.
Best served: between 18° and 20° C.

If stored in a cool dry place, and in the dark, at 10°/18° C, bottles remain unaltered for 8/10 years.