Denominazione: Verduno Pelaverga D.O.C.
Vitigno: small Pelaverga
Ubicazione vigneto: town of Verduno
Resa per ettaro: 90q. /hectare
Epoca di raccolta: last ten days of September
Vinificazione:after a careful destalking the tumultuous fermentation takes place in 4-6 days under constant temperature control (max.25°C), short but frequent remounts and racking for about 8 days. The wine-making process, the malolactic fermentation and great part of the aging process (which finishes with a period in wood) takes place in stainless steel containers during a 6 month period.
Caratteristiche organolettiche: the color, which is not too intense, is typical of this variety and leaves room for brilliant, vibrant tones of red, signs of its forwardness and youth. The predominant characteristic of the varietal is the richness of the perfumes: a jubilee of spices that delicately alter leaving plenty of room for warm, intense, encompassing notes of pepper.Pairings: this is a versatile wine which pairs well with rustic dishes, is excellent with salumi and aged cheeses, first courses and main courses which leave room for the marvelous sensory journey that this wine will take you on.
Denomination: Barbera d'Alba D.O.C.
Vine variety: Barbera
Vineyard location: towns of Verduno, Roddi d’Alba, La Morra
Yield per hectare: 90q. / hectare
Harvest season: first half of October
Vinification: after a careful destalking the tumultuous fermentation takes place in 8-10 days under constant temperature control (max.28-30°C), short but frequent remounts and racking for about 10-12 days. The wine-making process, the malolactic fermentation and great part of the aging process (which finishes with a period in wood) takes place in stainless steel containers during a 8 month period.
Organoleptic characteristics: maximum expression of the varietal's characteristics, the intense ruby red color blends with the intense violet notes giving the wine the typical intense color of Barbera.
The careful winemaking process wonderfully exalts the wine scents that quickly leave space for the perfumes of mature red fruits and small fruit jam. Final flowery notes complete the bouquet. The fulness of the flavor, exalted by the right balance of noteworthy alcohol and the typical acidity complete the sensory harmony.
Pairings: Full bodied and full structured wine is best expressed with main courses of mean, aged cheeses and intense flavored first courses.