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As is often the case, good and beautiful things are always a little hidden and a little uncomfortable to reach, and this is the case at the 'Raviola' estate where there are crops of splendid Barbera. The formation of the soil, the warmth of the earth and deep humidity give the grapes extraordinary qualities of concentration. Vinification with long maceration on the skins and ageing in small Tronçais French oak barrels further enhance the pulpiness of this wine.
A perfect blend of bursting fruit aromas and light balsamic tones. Ideal with very tasty dishes such as game, braised meats and roasts.
Organoleptic characteristics
Concentrated and powerful wine. The colour is a very dark ruby with slight garnet reflections that increase with ageing. The bouquet is intensely variegated, starting with notes of fruit in alcohol and evolving into balsamic and spicy sensations. The taste is very persistent and enveloping.
Alcohol
From 14 % to 15 % depending on the vintage
Pairings
Goes well with large game dishes, roasts and very mature cheeses.
Longevity
15 to 20 years
Grapevine
Barbera
Vineyard locations
Located in the municipality of Monforte D'Alba, in particular the small vineyard in the Raviola locality
Vineyard Altitude
Between 400 m and 450 m above sea level.
Soil composition
Clayey-calcareous
Vineyard exposure
South - south west
Training system
Classic Guyot
Method of vinification
Vinification is carried out in stainless steel tanks using the 'emerged cap' system and maceration of the marc lasts 13 to 17 days. The fermentation temperature is not controlled and reaches 30°-31° C. Malolactic fermentation takes place during refinement in wood.
Ageing
Ageing lasts at least 12 months in 500-litre tonneaux and 4 months in bottles for the ideal refinement of the wine.
