Wine Company

BARAVALLE

Holder

GIUSEPPE COLOMBARI

Barbera d’Asti Superiore Nizza 2007

Denominazione di origine controllata superiore

Wine: Barbera d’Asti

Vineyard: Barbera

Denomination: D.O.C. Superiore

Area of planting: Calamandrana

VINEYARD
Surface : hectare 0,42
Species of vine : Barbera
Number of vines : 4.300 on hectare
Altitude : 220 m above sea level
Exposure : south - south-west
Position : hilly
Ground composition : limestone tendent to sandy

WINE-MAKING
Medium value of wine production: 42 hectolitre on hectare
Grape harvesting when there is a total ripening (first ten days of October)
Vine-making with removal of grape stalks,vine-pressing and maceration with peels for 12 days.
Controlled temperature fermentation between 28°C and 30°C.
Afther malolactic fermentation take over, the wine iaged in little French oak barrels (barriques) for a minimum 8 months period.

WINE ANALISISIS AFTHER BOTTLING

Year 2007

Remaining alcohol % vol. : 13,82
Remaining sugars g / l : 1,03
Total acidity g / l : 5,40
pH : 3,47
Volatile acidity g / l : 0,55
Total sulphur dioxide mg / l : 92
Reduced extract g / l : 27,20
Malolacticfermentation : happened

ORGANOLEPTIC JUDGEMENT
Red ruby coloured with garnet hue. Good intensity fragrance, fruity characteristics with scents of vanilla and boisè, light toasting.

GASTRONOMY
Excellent with read meat, grilled meat and game; good coupling with fatty and seasoned cheeses.