04
04
Slide 2
Slide 2
marchesibarolo_08
marchesibarolo_08
03
03
marchesibarolo_06
marchesibarolo_06
09
09
marchesibarolo_03
marchesibarolo_03
10
10
01
01
02
02
marchesibarolo_09
marchesibarolo_09
marchesibarolo_05
marchesibarolo_05
marchesibarolo_10
marchesibarolo_10
marchesibarolo_07
marchesibarolo_07
06
06
Slide 1
Slide 1
05
05
marchesibarolo_02
marchesibarolo_02
07
07
08
08
marchesibarolo_04
marchesibarolo_04

Barbaresco

 

VARIETY:

Nebbiolo 100%

 

PRODUCTION ZONE:

The grapes used in the production of this wine come from vineyards located on hills with good slope, characterized by predominantly calcareous clay soil, covered with fine quartz sand and fine silt. The grapes can bring an abundance of trace elements and ensuring a broad and immediate expression of the bouquet. 

 

CULTIVATION OF THE VINEYARD:

The vines are grown with Guyot on hills with good slope.

 

 

VINIFICATION:

The grapes, freshly picked, arrives in the cellar integrates and is rapidly pressed and gently destalked to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 8 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. This procedure is finished throughout all the sugar is converted into alcohol.

 

AGING:

The wine is poured in cement vats, specially made with a cork insulation, the wine remains for a long post-fermentation temperature of about 22° (72° F.). In this way, the malolactic fermentation starts and ends spontaneously in a short time. The refinement is obtained through a year in Slavonian oak and French oak casks. It is then assembled in a large classic barrel, made ​​of Slavonian oak. The wine completes its aging in the bottle before being put on the market. The Barbaresco reaches maturity after 3 years from the harvest and the plateau of maturity between 3 and 20 years.

 

SENSORY CHARACTERISTICS:

The color is garnet red with ruby hues. The aroma is intense, persistent with clean scents of fruits, rose dog and spices. The taste is full, but at the same time, harmonious and balanced, with soft tannins, never too much in evidence.

 

FOOD MATCHES:

This kind of wine is perfect to taste dishes based on pasta, especially dressed with meat sauce, also good with ravioli pasta, red meats, roasts, stews, cheeses of medium seasoning.

 

SERVING TEMPERATURE: 18° degrees C. (64-68° F.)

 

ALCOHOL DEGREES: 13,50 Vol. %.