Sannio Barbera

Production area: Castelvenere (BN) Regione Campania

Vines: all of them are property of al foglio 6 particelle 440,1454 of Castelvenere

Vine: Sannio Barbera in purity;

Tipe of soil: : calcareous clay;

Vine exposition:: light exposition toward south;

Agronomic features: almost 3000 stump per hectare, rows, with a production of almost 3kg each stump, cultivated with "environmental friendly" cryteria (PRLFI Regione Campania)

Harvest time: the firsts ten days of october;

Vinification: in red with maceration of the skins in rotoclave

Fermentation: at right temperature controlled in winemakers of thermo conditioned steel;

Filtration: sterile microporous cartridge with 0.45 micron;

Aging: 3-4 months in stainless steel's reservoir and into the bottle;

Alcoholic grade: 12,50% vol;

Packing: bordolese troncoconica sofia;

Closing: cork;

Storage: possibly horizontally, avoiding sudden changes in temperature, away from heat sources.

Organoleptic features: very particular taste profile, semi-aromatic and ruby red, deep, intense aromas of red fruits, berries and pink, with balanced tannins. Soft taste with a strong persistence and a good complexity. Basically " sweet ", easy to drink but never cloying, supported by an attractive freshness.

Serving temperature: 16-18 ° C

Pairing suggested: classic pairing with first courses of red meat sauces, but is also perfect on dishes 'complex' of fish, such as cod with tomato, capers and olives. Excellent with soups and risotto of mushrooms and semi-mature cheese. Try it with the classic eggplant parmesan and the Scarpella castelvenerese Carnival.