Barbaresco

The harvest is done manually and with careful selection of the bunches. After pressing with the elimination of the stalks, the must ferments in stainless steel tanks with a long maceration (18-20 days): the mass is kept with an emerged cap and it is enlivened by periodic pumping over to improve the color and olfactory breadth. The fermentation temperature remains below 28-30 °C. At the end of the tumultuous fermentation, racking is done. Thus, the new wine begins its maturation process, spending the first 12 months in 50 hectoliter Slavonian oak barrels and the following 12 in smaller wooden containers (25/30 hectoliters).

Barbaresco pairs perfectly with meat dishes including: roast, game and farmyard animals. Equally suitable are the cuts of red meat which are suitable for cooking large braises and stews. Without neglecting the first courses of stuffed pasta with meat sauce and long-matured cheeses.