TECHNICAL PROFILE
Vinification: the fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled
temperature (30-31° C) with a floating cap and frequent pumping over of the must. The must is then left on the
skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation
get underway.
Ageing: at least one year in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve
months in the bottle
TASTING NOTES
The results of lengthy ageing, above-all on account of their natural qualities, these robust, well-bodied wines are
packed with structure and are well capable of withstanding the test of time. Barbaresco is ruby-red, with a fullydeveloped
nose of light vanilla, intense underbrush and violets. The wine has a warm, soft, lingering taste, which is
full, velvety and weIl-balanced.
PAIRINGS
Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses, it is also a
perfect after-dinner wine.
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