Piemonte Barbera D.O.C.

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Grape variety



Production area and characteristics

The grapes come from the wide Piemonte region, known for the spread of the indigenous variety Barbera.


Yield per hectare

77 hectolitres.



The hand-harvested grapes are destemmed and soft crushed. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks at a maximum temperature of 18°C. Maceration lasts from 5 to 8 days, according to the vintage.



No aging is foreseen. A vintage wine, it is ready for bottling at the beginning of the year after harvest.


Sensory properties

Brilliant ruby red colour. It has a fruity bouquet. Vinous and soft in the mouth. Its freshness and taste-olfactory balance make it a pleasant and easy wine.



A wine for every day, it goes well with all courses, from appetizers to uncomplicated main dishes.


Serving temperature

18 °C.


Alcoholic strength

12,5 % Vol.

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