Happy is the vintner who finds a ferret's footprints near his Barbera vines. In fact, since ancient times in Langa, this is an indication of an excellent vintage year.
One thing is certain: a glass of Barbera holds the verve and gaiety of this amusing animal.
Grape variety:
Barbera 100%
Plant density:
4,500 vines per hectare
Type of harvest:
manual
Soil:
clay and clay-sandy
Vinification:
Spontaneous fermentation on the skins in stainless steel tanks for 30 days. 70% malolactic fermentation takes place in oak barrels and the remaining 30% in used tonneaux and barriques.
Ageing:
12 months in wood, with subsequent bottling in November
Ageing potential:
15 years and more
Production:
6,500 bottles
Recommended Serving temperature:
18-20° C
Tasting Notes:
Full, well-structured, enveloping, long taste.
Aromatic bouquet with hints of red berries, candied and preserved fruit in spirits, and spices.
Full and fresh in the mouth, it is a highly drinkable wine.
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