Raudonasis sausas
Kompaktiško, bet trykštančio skoniu vyno fermentacija vykdyta nerūdijančio metalo talpose, maceracija - 24 dienas nuolat palaikant 28 °C temperatūrą.Vynas 24 mėn. brandintas didelėse ąžuolo statinėse.
Raudonos granato spalvos, vynas kvepia juodaisiais serbentais, avietėmis, mėlynėmis, grybais, sausais lapais, balzamiku. Šiltas, apvalių ir minkštų taninų.
Brandinimo potencialas iki 20 metų.
Tiekti 16–18 °C prie ant griliaus keptos raudonos mėsos/ mėsingesnių žuvų, pastos su mėsos padažu.
Produttori del Barbaresco, founded in 1958, now has 51 members and controls more than 100 hectares of premium Nebbiolo vineyards in Barbaresco. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The vinery produces a Barbaresco DOCG, a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption. In great vintages, nine single-vineyard Barbarescos are produced from nine classic premium sites within the Barbaresco village boundaries: Asili, Rabajà, Pora, Montestefano, Ovello, Pajè, Montefico, Muncagota, and Rio Sordo. These are the geographical names of sites where Nebbiolo grapes have always been cultivated. The name of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels. Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produce around 550 000 bottles per year. In a good vintage they are divided among Barbaresco (50%), single vineyard Barbarescos (30%) and Nebbiolo Langhe (20%).
