Barbera / IGT Provincia di Pavia:
ORIGIN: Province of Pavia
VINE VARIETY: Barbera (at least 85%), Croatina, Merlot and Cabernet.
SOIL: Medium-textured with calcareous marl located around the 45° parallel north.
GRAPE CULTIVATION: Guyot and Casarsa-trained.
HARVESTING: Mechanical harvesting.
VINIFICATION: Grape pressing and destemming with controlled fermentation with cultured yeasts.
REFINING: In stainless steel tanks, followed by pressurized vat natural second fermentation at 20°C temperature with cultured yeasts. During the ageing the wine undergoes several analytical controls to assure its integrity.
BOTTLING: Cold sterile
ALCOHOL CONTENT: 11.5%vol
COLOUR: Ruby red with bright tinges.
NOSE: Vinous with balsamic and spicy notes, with hints of mint and sage.
PALATE: Balanced, little tannic with a pleasant acidulous hints.
INTERNATIONAL PAIRINGS: Irish stew (Ireland) – Chicken with almonds (China)
SERVING TEMPERATURE: 14 – 16°C
CURIOSITY: It seems to come from “Bàrberus”, that means bursting, aggressive. There are references to Barbera already in 1514 in the old Piedmont, current Oltrepò Pavese