Cru
Nizza D.o.c.g. Generala
VARIETY Barbera
PRODUCTION AREA Agliano Terme, Loc. Generala - AT
SOIL Composite calcareous clay
HARVEST First half of October
VINIFICATION Maceration on the skins in temperature-controlled automatic
steel fermenters, with repeated pumping-overs and aeration until the complete
conversion of sugars to alcohol. Racking and aging in contact with fine lees
follow to facilitate malolactic fermentation
AGING Minimum of 12 months in wood, of which 80% in tonneaux and 20%
in oak barrels, followed by 12 months in the bottle
ALCOHOL CONTENT 15% abv
Download technical sheet
SENSORY NOTES Intense ruby red with purple reflections. Broad, enveloping
and complex bouquet unveiling hints of vanilla, cocoa, undergrowth and cherry.
Rich and velvety taste, persistent and harmonious, finishing with intense fruity tones.
RECOMMENDED PAIRING Elaborate first courses, red meat,
wild game and flavorful cheeses
SERVING TEMPERATURE 16/18° C
LONGEVITY More than 10 years
SIZE 75 cl./150 cl./300 cl./500 cl./1200 cl.