Deep red in color with garnet highlights. The bouquet is pleasantly intense with persistent aromas. Full bodied and velvety smooth. Recommended with beef cooked in red wine sauce.

Made from 100% Barbera The first vintage was bottled in 1987, and 100,000 bottles are produced annually.

Wine maker notes

Production area: Camp Du Rouss - located 650 - 980 ft. above sea level, with south/southwestern exposure and a marly calcareous soil composition Vineyard characteristics: acres planted in 1960-1980 with a density of 1800 - 2000 vines per acre. The vines are planted in the Guyot method and yield 2.8 - 3.2 tons per acre.

Technical notes

Type of Press: Method of extraction: maceration with skin contact with multiple pumpovers Length of Maceration: 12 days Fermented in stainless steel at a temperature of 82- 86 degrees for 10 days. Malolactic fermentation is totally carried out The wine is not refrigerated prior to bottling. Filtered: Unfiltered Fining: Fined Aging Container: Type: French barrique Age: 20% new Size: 225 liters Toast: Medium The wine is aged for 12 months followed by an additional 12 months in bottle prior to release from the winery. Analytical Data Total Acidity: 5.5 gram(s) per liter pH: 3.48 Dry Extract: 29.6 gram(s) per liter Alcohol Content: 13.6 % alc. by volume Residual Sugars: 0 gram(s) per liter