Vini Barricati

Location of vineyards:

Calvagese della Riviera, Mocasina district; low hilly region (260m); cultivated in respect of the ecosystem, with voluntary thinning of the grapes in July (20%).
Growing method:
guyout and spurred string.
Produced from following grapes:
from Groppello grapes (95%) and Barbera (5%), part of which are kept in the “loft” until Christmas to ensure that drying is right.
Manufacturing:
is obtained from selected musts, fermented and then matured in small allier oak barriques for 6 months. Then, suitably blended, in rest for another 20 monts in large Slavonian oak casks. It is sold after at least 3 months of being bottled (must be preserved in a lying position).
Organoleptic Test:
- Colour: pigeonblood red with reddish purple reflections.
- Perfume: unmistakable bouquet of rose and violet with a slight hint of strawberry; when aged, a typical bitter almond aftertaste with a winy, soft-fruit background;
- Taste: Round, not grassy, a decisive vigour with a silky sensation, tannic to the right degree;
- Alcohol content: 12-12.5°.
Gastronomy:
- Qualified as: dry red, of elegant flavour, Velvety;
- Accompanies: goes especially well with spit-roasted game birds, stewed meat and aged and barbecued cheeses;
- Serving temperature: 18-20°C;
- Should be preferably poured into a carafe to allow for the necessary oxygenation at least one hour before pouring.

Number of bottles produced annually:
• n. 40.000.

Sold in 6 bottle-box packing, in bottles of protective coloured glass preventing too much light to affect the ageing process.