Origin:	Italy / Piemont / Barolo
Site / vineyard:	Rocche di S. Nicola + Cascina Pe Mol
Grape variety:	Barbera
Label:	Vegan
Ripening potential:	2 to 10 years after harvest
Drinking temperature:	16 to 18 °C
Food Pairing:	Brasato di manzo al Barolo, Saltimbocca, Bistecca fiorentina, T-Bone steak, Spaghetti alla bolognese
Vinification:	short must fermentation, fermentation in steel tank
Harvest:	hand-picking
Maturation:	in partly new and used barriques/ Pièces
Maturation duration:	12 months
Volume:	13.5 %
Note:	Contains sulphites

Grape variety

Barbera

The all-around culinary companion

The Barbera grape is one of the cornerstones of the Piedmont. It lends its name to three cultivation areas: Barbera d’Asti, Barbera d’Alba and Barbera di Monferrato. There are fierce rivalries. Thus the vintners of Asti assert that their Barbera is better than those from Alba, because the best sites in Alba are reserved for Barolo and Barberesco. The truth is, there are all kinds of Barbera: young and fruity, ripe and complex, simple or sophisticated. The best representatives are ruby red with pure, sweet cherry fruit, soft body and fresh acidity. They are fantastic culinary companions: there is scarcely any Italian dish with which they do not fit. The variety is well-distributed, thanks to the Italian emigrants in California.

Country

Italy

Italy – Where wine is a way of life

The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.