Barbera Pod. San Martino D.O.C. Petillant
February 22, 2019
Bonarda Pod. Bergamasco D.O.C. Petillant
February 22, 2019
Barbera Pod. Bergamasco D.O.C. Petillant
The Barbera variety is typical in this area, it is hardy and vigorous. Due to this characteristics it has been largely planted in 50’s and 60’s and it’s still the most widespread variety in Oltrepò today.
| Grape Blend | Barbera from 85% to 100%; Croatina, Rare Grapes, Ughetta and Pinot Nero, jointly or separately, up to a maximum of 15% |
|---|---|
| Minimum Alcohol Content | 11% |
| Minimum Total Acidity | 4,5 g/l |
| Minimum Dry Extract | 20 g/l |
| Versions | Petillant Wine |
| Appearance | Clear, deep ruby red when youth, it normally turns to a clear garnet with maturation in bottle. |
| Bouquet | Clean, pronounced intensity with fruity notes of marasca cherry and violet. |
| Palate | Dry with medium tannins, full-bodied, with medium aromatic finish. |
| Temperature | 15-18° C |
| Food Pairing | It is best enjoyed with savory first courses, roasts, boiled meats, braised meats, game, hot meats and typical dishes of the regional cuisine. |
