Canavese
DENOMINAZIONE DI ORIGINE CONTROLLATA
Barbera
- Guyot-trained vines that favour better exposure to light and optimal canopy management.
- Yield per hectare 50/70q.
- Grape varieties: 100% Barbera.
- Production technology: The grapes are thinned out at the end of July, harvested manually in boxes and vinified during the day. After destemming, the crushed grapes undergo alcoholic fermentation for about ten days at a controlled temperature of around 23-25° C; at the same time, maceration on the skins takes place with repeated daily pumping over. Malolactic fermentation follows in steel, then maturation for about 10 months in small oak barrels. Refinement in the bottle for a further six months ends.
- Organoleptic characteristics: a still wine with a garnet red colour. The wine offers on the nose hints of red fruits of undergrowth, which open up to musky and spicy notes of tobacco. On the palate it is warm with well-balanced tannins that leave room for good sapidity, length and persistence.
- Oenological characteristics: 14°vol.
- Serving temperature 18°C.
- Pair with rich dishes, meats and medium-aged cheeses.
Discover the wine label
The Pike, known for its predatory nature, is a fish that inhabits the fresh waters of Lake Viverone. This fish is generally found at a depth of about 7 metres, where it can hunt its prey with its typical agility. Its habitat is characterised by dense aquatic vegetation, which provides shelter and hunting opportunities. Known for its sharp mouth and pointed teeth, the Pike is an effective hunter, often in search of smaller fish and other aquatic organisms. Its presence in Lake Viverone contributes to the balance of the local ecosystem, making it an interesting subject for fishermen and nature enthusiasts.
