Barbera wine
Food pairing recommendations
Good combination with roasted meat, mature cheese
Serving temperature
16/18° C

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Barbera wine

General information – characteristics
Grape variety
Area of production
Bolognese hills DOC, micro-area Marconian Hills
Average altitude
250m above sea level
Soil composition
Medium-textured, slightly calcareous soil
Vine density
2800 vines per Ha
Yield per Ha
QI 70/75
Manual in wintertime; if necessary elimination of superfluous grapes during the summer
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 8/10 days in steel tanks at a maximum temperature of 28° C, manual pump-overs and frequent delestages during the initial phases of fermentation. Maceration is aimed at extracting softer tannins and obtaining well-structured and full-bodied wines. Barbera wine owes its originality to the special balance between sweet and sour tones. That’s why alcoholic fermentation is followed by malolactic fermentation. Thanks to this the wine acquires its distinctive balance and its best expression.
Bottle ageing
At least 3 months
Alcohol content
12,50 %
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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