Massarda '16
Barbera
Fruity, intense and expressive.
Aromas of morello cherry and red fruit jam, with a full flavour and the characteristic acidity of Barbera
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VINTAGE YEAR
2016
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GRAPES
100% Barbera
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ALCOHOLIC CONTENT
14 % vol
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TOTAL ACIDITY
7.9 g/l
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RESIDUAL SUGAR
3,5 g/l
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TOTAL SULFUR DIOXIDE
36 mg / l
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DRY EXTRACT
30 g/l
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VINIFICATION
De-stems soft crushing and decanting in stainless steel tanks for the start of fermentation that takes place at temperatures below 25 ° C; maceration of the skins 15 days carried out with fulling and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification
NOT FILTERED
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AGING
18 months in stainless steel, minimum 6 months in the bottle
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BOTTLES PRODUCED: 5.066
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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
Clayey with outcrops of calcareous marl and sand
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EXPOSURE
South-West
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SLOPE
20%
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ALTITUDE
180 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
5.000 vines per hectare
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CULTIVATION PRACTICES
Organically farmed grapes
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YIELD PER HECTARE
80 q / ha grapes - 55 hl / ha wine
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HARVEST
By hand in mid / late September
Datasheet
Massarda '18
Barbera
A pure Barbera, obtained through spontaneous fermentation and no filtration to preserve its richness and authenticity; please forgive any deposits
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VINTAGE YEAR
2018
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GRAPES
100% Barbera
-
ALCOHOLIC CONTENT
14 % vol
-
TOTAL ACIDITY
7.9 g/l
-
RESIDUAL SUGAR
3,5 g/l
-
TOTAL SULFUR DIOXIDE
36 mg / l
-
DRY EXTRACT
30 g/l
-
VINIFICATION
De-stems soft crushing and decanting in stainless steel tanks for the start of fermentation that takes place at temperatures below 25 ° C; maceration of the skins 15 days carried out with fulling and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification
NOT FILTERED
-
AGING
18 months in stainless steel, minimum 6 months in the bottle
-
BOTTLES PRODUCED: 1.988
-
DENOMINATION
Province of Pavia Protected Geographical Indication
-
AREA OF PRODUCTION
Borgo Priolo (PV) - Torrazzetta, Italy
-
SOIL
Clayey with outcrops of calcareous marl and sand
-
EXPOSURE
South-West
-
SLOPE
20%
-
ALTITUDE
180 m a.s.l
-
VINE TRAINING METHOD
Counter-Espalier
-
PRUNING METHOD
Guyot
-
PLANTING DENSITY
5.000 vines per hectare
-
CULTIVATION PRACTICES
Organically farmed grapes
-
YIELD PER HECTARE
80 q / ha grapes - 55 hl / ha wine
-
HARVEST
By hand in mid / late September