Piemonte DOC Barbera passita

Technical notes

Grape Variety Barbera 100%

Alcool 14 %

Colour Ruby Red

Total Residual Sugar 8 g/l


Cultivation Area Alba, Castagnole Lanze, Costigliole d’Asti, Santo Stefano Belbo, Neive.

Vineyard Altitude 200/300m above sea level

Training System Guyot

Soil Clayey-Calcareous soil


Vinification Vats Stainless steel

Skin contact period 6 days

Ageing 6 months in stainless steel tanks

Tasting suggestion by Valter Bosio

Tasting Impression Smooth with silky Tannin and low acidity, fruity

Tasting temperature 18° C

Meal Coupling Pasta, risotto, chicken, not aged cheese.

Tecnical Sheet

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