To achieve this 'outstanding' version of Barbera, the harvested grapes are left to dry in a ventilated room with controlled temperature for about 5-6 weeks; this is followed by fermentation in stainless steel at 26-30°C for approximately 2 weeks
This process results in a Barbera with an intense red color and violet reflections, featuring notes of berries, jam, violet, vanilla, figs, and almonds
When young, it pairs well with red meats and grilled dishes; later, it complements game, roasts, cheeses, and rich soups
Height: 13
Length: 1
Width: 1
Weight :1