2007

Production area: Comune di Vignale Monferrato – Alessandria

Soil Type: clayey and calcareous subsoil

Altitude of vineyards: 250-300 metres above sea level

Grapes variety: Barbera 60% - Cabernet Sauvignon 40 %

Age of the vines: 11 years

Training: Guyot

Density of planting: 5.000 vines per hectare

Yield: 45 quintals per hectare

Vinification: Harvesting: by hand into crates in the first week of September for Barbera and  in the and september for Cabernet Sauvignon.

Fermentation: alcoholic at a controlled temperature with natural yeasts.

Malolactic fermentation: natural in casks

Batonnage: once a two week for 24 months

Ageing: 24 months in French oak 225 litre, 50% new barrels

Quantity produced: 2.900 bottle and 150 magnum

Features:   
Colour:  deep ruby red.

Aroma: Fruity, intense with hints of red fruit and liquorice.

Flavour: soft and warming, a structured and well-balanced wine with a lingering flavor.

Alcohol content: 15,00 % vol.

Acidity: 5,5 g/l

Residual Sugar content: 0,0 g/l

Serving Suggestions: Grilled red meat, roasted and braised meats, lamb and game, ripe and strong cheeses.

Serving temperature: 15°C – 18° C Previous opening of 2-3 hours

Lay-down time: 5-15 years

2006

VINTAGE: 2006

Production area: Comune di Vignale Monferrato – Alessandria

Soil Type:  clayey and calcareous subsoil

Altitude of vineyards: 250-300 metres above sea level

Grapes variety: Barbera 85% - Cabernet Sauvignon 15 %

Age of the vines: 10 years

Training: Guyot

Density of planting: 5.000 vines per hectare

Yield: 50 quintals per hectare

Vinification: Harvesting: by hand into crates in the second week of September for Barbera and  in the second week of October for Cabernet Sauvignon.
    
Fermentation: alcoholic at a controlled temperature with natural yeasts.
    
Malolactic fermentation: natural in casks
    
Batonnage: once a two week for 24 months

Ageing: 24 months in French oak 225 litre, 50% new barrels

Quantity produced: 4.600 bottle and 150 magnum

Features:

Colour:  deep ruby red.

Aroma: Fruity, intense with hints of red fruit and liquorice.

Flavour: soft and warming, a structured and well-balanced wine with a lingering flavor.

Alcohol content: 14,50 % vol.

Acidity: 6,0 g/l

Residual Sugar content: 0,0 g/l

Serving Suggestions: Pasta with intricate sauces, grilled red meat, roasted and braised meats, lamb and game, ripe but not strong cheeses.

Serving temperature: 15°C – 18° C  previous opening for 2-3 hours

Lay-down time: 5-15 years