L’ALA

Barbera
Provincia di Pavia IGT
Fermentation by shoot cutting, aged in
for 10 months in 600L tonneaux

Barbera

By interrupting the flow of liquids between the vine and the fruit, the ancient technique of shoot cutting induces a raisining of the grape and creates a concentrated, intense juice. The drying fruit bathes in sunrays that widen and deepen the aromatic range developed in the skin: the fruity tartness of ripe grape is enveloped by sweet softness.
Classificazione

IGT Provincia di Pavia

Tipologia

Rosso fermo

Vitigno

100% Barbera

Grado alcolico

14,50%

Servire a

16-18°C

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