Òm 2015
Barbera | Barrique
Full, rich and enveloping. Intensely fruity with important vanilla notes given by by 12 months of aging in barrique
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VINTAGE YEAR
2015
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GRAPES
Barbera 100%
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ALCOHOLIC CONTENT
14,5% vol
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TOTAL ACIDITY
6.8 g/l
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RESIDUAL SUGAR
3.1 g/l
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TOTAL SULFUR DIOXIDE
45 mg/l
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DRY EXTRACT
30.2 g/l
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VINIFICATION
De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins of about 3 weeks carried out with fulling and periodontal repassing
NOT FILTERED
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AGING
12 months in oak barriques of third/fourth passage
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BOTTLES PRODUCED:
1.925
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DENOMINATION
Province of Pavia Protected Geographical Indication
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AREA OF PRODUCTION
Borgo Priolo (PV) - Torrazzetta, Italy
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SOIL
Silty clay with sand outcrops
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EXPOSURE
South-West
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SLOPE
40%
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ALTITUDE
170 m a.s.l
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VINE TRAINING METHOD
Counter-Espalier
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PRUNING METHOD
Guyot
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PLANTING DENSITY
4.500 vines per hectare
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CULTIVATION PRACTICES
Organically farmed grapes
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YIELD PER HECTARE
80 q / ha - 60 hl / ha
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HARVEST
By hand in the second half oF September
Datasheet
Òm 2013
Barbera | Barrique
Full, rich and enveloping. Intensely fruity with important vanilla notes given by by 12 months of aging in tonneaux
-
VINTAGE YEAR
2013
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GRAPES
Barbera 87%, Pinot Noir 13%
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ALCOHOLIC CONTENT
14% vol
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TOTAL ACIDITY
6.4 g/l
-
RESIDUAL SUGAR
5,8 g/l
-
TOTAL SULFUR DIOXIDE
30 mg/l
-
DRY EXTRACT
28.2 g/l
-
VINIFICATION
De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins of about 3 weeks carried out with fulling and periodontal repassing
NOT FILTERED
-
AGING
12 months in third / fourth passage oak barrels (350 lt)
-
BOTTLES PRODUCED: 4.250
-
DENOMINATION
Province of Pavia Protected Geographical Indication
-
AREA OF PRODUCTION
Borgo Priolo (PV) - Torrazzetta, Italy
-
SOIL
Silty clay with sand outcrops
-
EXPOSURE
South-West
-
SLOPE
40%
-
ALTITUDE
170 m a.s.l
-
VINE TRAINING METHOD
Counter-Espalier
-
PRUNING METHOD
Guyot
-
PLANTING DENSITY
4.500 vines per hectare
-
CULTIVATION PRACTICES
Organically farmed grapes
-
YIELD PER HECTARE
80 q / ha - 60 hl / ha
-
HARVEST
By hand in the second half oF September