Characteristics

Classification: Doc
Grape Varieties: Barbera
Vine Training System: Guyot
Yield per Hectare: 80 Quintals Ha
Harvest: From 10 to 20 October
Vinification: Maceration for 10 days in stainless steel tanks with temperature not exceeding 28°
Maturation: In French oak for aT least 9 months

 

Tasting notes

Colour: Rosso
Notes: Intense ruby red colour, with aging it develops elegant garnet reflections; there is a fragrant scent, with notes of prune and cherry.
The taste is rich, with spicy and velvety tannins
Serving suggestions: Red meat, braised, boiled and mature cheeses

 

Analytical Data

Vintage: 2008
Alcohol: 13,4
Total Acidity: 6,1 gr/lt
pH: 3,4
Residual Sugars: 2,1 gr/lt
Dry Extracts: 24,8 gr/lt
Packaging: Cases of 6 bottles horizontally stored

Barbera

BEVA   |   5 Ridgewood Drive   Randolph, NJ 07869