ABBAZIA – Canavese DOC Barbera 2019

  • GRAPE VINE: 100% Barbera
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier

 

  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.

 

  • HARVEST: first ten days of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage French oak barrels. After bottling, 6 months of aging follow.

 

  • ALCOHOL CONTENT: 14.00 %vol
  • SERVING T°: 16-18 °C
  • EYE: ruby red with violet hues
  • NOSE: vanilla, red fruit, cocoa, coconut
  • FLAVOUR: raspberry, blackberry black, alcoholic shoulder supported by acidity

18.00

ABBAZIA – Canavese DOC Barbera 2019

  • GRAPE VINE: 100% Barbera
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
 
  • HARVEST: first ten days of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage French oak barrels. After bottling, 6 months of aging follow.
 
  • ALCOHOL CONTENT: 14.00 %vol
  • SERVING T°: 16-18 °C
  • EYE: ruby red with violet hues
  • NOSE: vanilla, red fruit, cocoa, coconut
  • FLAVOUR: raspberry, blackberry black, alcoholic shoulder supported by acidity

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  • GRAPE VINE: 100% Barbera
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier

 

  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.

 

  • HARVEST: first ten days of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage French oak barrels. After bottling, 6 months of aging follow.

 

  • ALCOHOL CONTENT: 14.00 %vol
  • SERVING T°: 16-18 °C
  • EYE: ruby red with violet hues
  • NOSE: vanilla, red fruit, cocoa, coconut
  • FLAVOUR: raspberry, blackberry black, alcoholic shoulder supported by acidity

18.00

  • GRAPE VINE: 100% Barbera
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
 
  • HARVEST: first ten days of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage French oak barrels. After bottling, 6 months of aging follow.
 
  • ALCOHOL CONTENT: 14.00 %vol
  • SERVING T°: 16-18 °C
  • EYE: ruby red with violet hues
  • NOSE: vanilla, red fruit, cocoa, coconut
  • FLAVOUR: raspberry, blackberry black, alcoholic shoulder supported by acidity

Alcuni nostri vini correlati

  • GRAPE VINE: 100% Barbera
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
 
  • HARVEST: first ten days of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage French oak barrels. After bottling, 6 months of aging follow.
 
  • ALCOHOL CONTENT: 14.00 %vol
  • SERVING T°: 16-18 °C
  • EYE: ruby red with violet hues
  • NOSE: vanilla, red fruit, cocoa, coconut
  • FLAVOUR: raspberry, blackberry black, alcoholic shoulder supported by acidity

Alcuni nostri vini correlati