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Barbera riserva DOC

Wine made from Barbera grapes. 'La Graziosa' vineyard 2015

  • grapes
    mono-crop barbera.
  • vines
    the grapes come from old vines, Guyot trained, 1.80m between rows, 1m between vine stocks, and new vines: Guyot trained, 2.50m between rows, 1m between vine stocks. 16-18 buds per vine. Clay limestone soil with good balance of organic matter. The vineyards are mown and mulched. The antiparasitic treatments with low environmental impact are carried out only when the seasonal weather conditions require it. The vines are thinned after flowering.
  • yield
    50-70 q hectare.
  • harvest
    the grapes are picked by hand at the end of September.
  • alcohol
    13.5% vol.
Barbera riserva DOC - Wine made from Barbera grapes. 'La Graziosa' vineyard 2015
  • vinification
    in cement tanks after destemming, on the skins for 8-10 days. The vinification takes place without addition of sulphites, which develop naturally due to long contact with the skins.
  • ageing
    in vats for three months, in second-third passage barriques for at least 7-8 months, then in the bottle for at least 40 days.
  • characteristics
    in the glass the wine appears garnet red in colour, with good consistency. The bouquet is intense and complex with spicy notes and hints of ripe fruit. On the palate it is dry, warm, with good acidity and tannicity. Good balance, intensity and aftertaste. Any deposits are a sign of the natural evolution of the wine.
  • serving temperature
    to better exalt the characteristics of the wine, it should be drunk at 18-20°C. It is therefore advisable to bring the bottle up from the cellar at least 24 hours before serving and to open it at least 3 hours before serving.
  • food pairing
    the acidity and the tannicity of the wine, although softened by the aging process, make it ideal with roast red meats, pot roasts and stewed game.