VITI DI LUNA

 

Barbera op doc

GRAPE VARIETAL
Barbera 100% (autochthonous grape variety).

PRODUCTION AREA
South West Lombardy – OltrepoĢ€ Pavese.

SOIL
Mixed calcareous clayey.

CULTIVATION
low yields (50-60 hl/ha).

TRAINING SYSTEM
vertical shoot positioned, simple guyot.

HARVEST
by hand at optimum ripening (last week of september – first week of october)

TECHNICAL CHARACTERISTICS
Sugar 18-20%
Total acidity 8-10 g/l
pH 3,1

WINEMAKING
destemming and crushing, traditional fermentation in steel tanks at controlled temperature. Second fermentation of the residual sugars in autoclaves and bottling starts in January following the harvest.

BOTTLING ANALYTIC DATA
Alcohol 12% by vol.
Total acidity 7-7,5 g/l
pH 30

TASTING NOTES
Deep ruby-red colour. Winey bouquet. The taste is dry, full-bodied, slightly tannic, and lively.

ALCOHOL VOLUME
12% by vol.

TEMPERATURA DI SERVIZIO
cellar temperature, 12-14° C.

SERVED WITH
braised meats, red meats, roasts, sausage and wild game.