Barbera DOC Sannio

Grapes: 100% Barbera

Production area: lands within the Sannio DOC production area

Exposure and altitude : hilly terrain at 350 metres above sea level, facing south-east

Soil type: calcareous clay marl

Training system: espalier with Guyot pruning

Planting density: 4500 vines per hectare

Harvest time: first ten days of October, hand-picked in small containers

Winemaking technique: The grapes, harvested at the end of September, are destemmed and pressed and undergo fermentation with maceration at a controlled temperature to preserve their characteristic aromas. Malolactic fermentation follows.

Organoleptic Characteristics: The organoleptic characteristics of Sannio DOC Barbera include a ruby ​​red color. The olfactory profile of Sannio DOC Barbera wine is pleasant, distinctive, fruity, and floral, and on the palate it is dry, smooth, and sweet.