Campo dei Ciliegi
OLTREPÒ PAVESE DOC
Barbera
GRAPE VARIETY
100% Barbera
VINEYARD
Campo dei Ciliegi
SOIL
Brown, clay-limestone with sand and pebbles
EXPOSURE
South-West, 230m above sea level
VINIFICATION
Destemming-pressing and temperature controlled fermentation with maceration in stainless steel tanks. Maturation in wood for 6-8 months followed by at least a further 6 months in the bottle.
NOTES
The indigenous Barbera expresses great complexity, the ageing in oak wood conferring spicy aromas and great agreeableness.
PAIRINGS
Ideal with first courses, mixed boiled meats and roasts.