Barbera Ferma
Production area: Oltrepo Pavese – Rovescala – Italy
Exposure and altimetria: Predominantly a South – 279 m. s.l.m.
Type Soil: Clayous
Grape varieties: 100% Barbera
System breeding and pruning: Gouyot
Strains per hectare N°: 4.000 / 4.200
Average age of vine: 20 years
Yield of grapes per hectare: 100 / 105 quintals
Vintage time: First of October
Fermentation method: In steel controlled temperature 22/24 ° C
Maturation method: In stainless steel tanks and bottle for a total of 8 months
Sparkling intense wine, with fruity aroma, is obtained from 100% Barbera grape variety vinification.
The taste is dry, with persistence.
The wine appears ruby red and it goes perfectly with boiled or braised meat.
To be served at 18°.
Barbera Ferma
Production area: Oltrepo Pavese – Rovescala – Italy
Exposure and altimetria: Predominantly a South – 279 m. s.l.m.
Type Soil: Clayous
Grape varieties: 100% Barbera
System breeding and pruning: Gouyot
Strains per hectare N°: 4.000 / 4.200
Average age of vine: 20 years
Yield of grapes per hectare: 100 / 105 quintals
Vintage time: First of October
Fermentation method: In steel controlled temperature 22/24 ° C
Maturation method: In stainless steel tanks and bottle for a total of 8 months
Sparkling intense wine, with fruity aroma, is obtained from 100% Barbera grape variety vinification.
The taste is dry, with persistence.
The wine appears ruby red and it goes perfectly with boiled or braised meat.
To be served at 18°.