Braida e G.Bologna
The Salmonella Barbera of the Monferrato DOC Vivace
VINEYARDS: I diverged, preskilfully young, with a middle density of 5000 plants for hectare.
fermentation - soaking on the peels for 10 days.
refinement for at least 4 months in steel with foam catching in autoclave. It follows a refinement in bottle of about 2 months.
red colour gaudy violaceous ruby, vivacious, lightly crisp foam. Fragrant, gushing and vinous perfume, with numerous inklings of red fruit. Extraordinarily vivacious, very fresh, “cheerful and uncontrollable” taste, good body and soft material. This barbera well goes with plates of cured pork, pastas generally and with intingoli tasty. Perfect with boiled, you grill mixed, roasts and damp of red meats, and with delicate game.
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Jurisdiction: 6830 Chiasso
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