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Case of 6 bottles
Varietals: 100% Barbera
Yield: 5,000kg / hectare
Vinification: 13 to 15 days maceration with frequent pumping. Alcoholic fermentation at 28-30° C and malolactic fermentation within December. Racking in January and 11 months ageing in Allier oak barrique. Blended then 3 months refinement in stainless steel vats. Bottling the following May and aged in bottles for about 6 months. Approx. 7,000 bottles produced.
Ageing potential: up to 7-9 years
Tasting Note: Deep ruby red with delicate violet reflections. Powerful notes of stewed fruit, vanilla, roasted coffee. Full with an intense and lingering finish.
Visit the winery's website to learn more: www.agostinopavia.it