BARÜS

Grape variety: Barbatelle deriving from red Barbera, Nebbiolo and Bonarda grapes.

Exposure: The plot is located in a South / East position.

Altitude: 295 meters above sea level

Soil: In this vineyard the soil is sandy-clayey in nature and the location is hilly, we find a predominance of yellow sands stratified with gravel and marl. Excellent permeability and alkaline pH.

Climate: In the area of ​​origin of the Barùs, we find an ideal climate for viticulture, with a good level of humidity combined with rainfall below the average of the province, between 650 and 720 mm. annual, concentrated mainly in spring and late autumn, while in the summer period there are small thunderstorms that rarely affect the quality of the grapes.

Harvest: The harvest, still manual as tradition dictates, takes place in small baskets so as not to damage the berries.

Vinification: After a soft pressing of stems to avoid lacerations to the stalks and seeds which otherwise would harm the quality of the future wine. The contact time between the skins and the must must be limited to prevent them from conferring negative polyphenols, the product remains in the tank until the moment of "second fermentation". In fact, the carbon dioxide (CO2) that causes the slight effervescence derives from a natural refermentation in autoclave with selected yeasts.

Filtration: Yes.

Bottle aging: No.

Alcohol content: From 12.5% ​​to 13.5% depending on the vintage.

Food matches: Very young, it is suitable for roasted white meats; superlative on grilled pork and sheep meats. Excellent with tagliatelle with meat sauce. Slightly aged, it is an excellent wine for roasted game and spicy cheeses.

Commercial presentation: Bottles of 0.75, packs of 6/12 bottles.

Organoleptic characteristics: Pink in color, it is fragrant and harmonious on the palate, enriched by a fine and persistent perlage; pleasantly fruity and floral scent that is pleasantly harmonious. To be consumed preferably in the vintage.