Description
sannio barbera doc
production area: hills of Sannio Beneventano
vineyard location: 300 a.s.l.
blend: Barbera 100%
type of soil: clayey limestone
vineyard exposure: south
harvest time: second ten days of October
vinification: with maceration and delestage
fermentation: with temperature control
aging: in steel and in bottle
alcohol content: 14% vol
total acidity: 5.00 per thousand
residual sugar: traces
dry extract: 32.00
packaging: historic Bordeaux, Nomacorc select bio 300 cap
organoleptic characteristics: more or less intense ruby red color, typical floral scent, vinous, soft, velvety flavor
service temperature: 16 ° / 18 ° C
Recommended pairings: meat-based first courses and semi-mature cheeses
recommended tasting glass: medium-sized goblet
