Barbera Sparkling wine
Food pairing recommendations
Good combination with cold meat, “crescentine” deep fried bread, tigelle and why not tortellini in brodo and Bolognese pasta
Serving temperature
10/12° C

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Barbera Sparkling wine

General information – characteristics
Grape variety
Barbera
Area of production
Bolognese hills DOC, micro-area Marconian Hills
Exposure
South-East
Average altitude
250m above sea level
Location
Hillside
Soil composition
Medium-textured, slightly calcareous soil
Vine density
2800 vines per Ha
Yield per Ha
QI 70/75
Pruning
Manual in wintertime; if necessary elimination of superfluous grapes during the summer
Harvest
Manual harvesting following careful analysis of the maturation indexes, before harvesting superfluous vine leaves are removed to better expose the grapes to the sun
Wine making
Grapes are destemmed and softly crushed, maceration for 6/10 days in a steel tank at a maximum temperature of 28° C, with brief punching downs and pump-overs. The specific procedures, set forth by the wine-making protocol, aimed at keeping the typical bouquet and freshness of this grape variety. Steel ageing for three months and subsequent prise de mousse in autoclave for 40 days.
Bottle ageing
At least 2 months
Alcohol content
12,00 %
Organoleptic properties
Ruby red with purplish-violet reflections. Full-bodied, dry. Slightly tannic, harmonic
Tizzano Società Agricola S.r.l. • Via Antonio Marescalchi, 13 • 40033 - Casalecchio di Reno (BO) • Tel. +39 051 571208 - +39 051 577665
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