A Barbera born in Emilia Romagna whose vinification begins with soft pressing, followed by destemming and maceration in stainless steel tanks with regular punching down in order to extract the color and tannins. Fermentation takes place at a temperature of 25°C, partly in steel and partly in small wooden containers, with refinement in the bottle for a period of about 6 months before being marketed.
When poured, it has a bright purple-red color. The olfactory profile includes fragrant hints of berries, with vinous and persistent aromas, and caramelized notes. The sip is soft and intriguing, with a pleasant acidic vein on the finish.
It is recommended to combine it with typical Emilian first courses such as stuffed pasta and white meats. It also lends itself very well to the combination with fish soup.
How to serve
Serve to:
16-18°C
When to drink it:
This wine is good immediately but you can age it for 5-8 years
Production area
Emilia Romagna
Producer: Tenuta Santa Croce