Merk: Vini d'annata

Cascina La Barbatella Sonvico DOC 1997

Grape varieties: Barbera and Cabernet Sauvignon

Character of land: Calcareous tending to sandy

Vinification: Separated vinification of Barbera and Cabernet Sauvignon grapes with destemming crush and maceration with skins during 8 – 10 days. Temperature of controlled fermentation is 26-28° C. In spring following the grape harvest, after completed malolactic fermentation, blending of the Barbera with the Cabernet Sauvignon. Refinement in small French oak barrels. This Italo-French marriage brings together the fragrant fruit of the Barbera grape with the structured nose and mouth of the Cabernet Sauvignon.

Splendid with hearty main courses and mature cheeses.

Serve at 18°C.

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