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Grape Variety Barbera 80% Nebbiolo 20%
Alcool 13%
Colour Red
Total SO2 96 mg/l
Total Residual Sugar 4 g/l
Cultivation Area Langhe
Vineyard Altitude 300m above sea level
Training System Guyot
Soil Clayey-Calcareous soil
Vinification Vats Stainless-steel
Skin contact period 8 days
Ageing 6 months in French barrels followed by short period in bottle
Tasting Impression Dry with silky tannins
Tasting temperature 18° C
Meal Coupling Cheese, pasta, risotti, meat like brasato