Valbella Barbera Bio

First year of production: 1998

Grape: Barbera 100%

Exposure and altitude: south, south-west, 280-300 mt. above sea level

Type of soil: clay

Vineyards: organic

Wine training system: Guyot

Method of pruning: Simonit & Sirch Average age of the wine stocks in production: 15 years

Period of harvesting: end of September

Fermentation: in stainless steel tanks Duration of maceration on the skins: 15 days

Duration of fermentation: approximately one week at a controlled temperature of 26° C

Maleolactic fermentation: yes

 Maturation: in steel tanks for about 6 months after racking, and for at least 3 months in the bottles

A well structured wine with a full body and soft mouthfeel which presents a fruity ending. Winey aroma with hints of cherry, blackberry, plum and rose petals.

Matches well with second courses.

Served at room temperature.