Facchino Azienda Vitivinicola
Facchino Azienda Vitivinicola

vigneto del reBARBERA DEL MONFERRATO D.O.C. 2013 “TERRE DEL RE”

This wine is produced with the grapes grown on a sunny hill where the soil is particularly suitable for growing this kind of vine. In the glass, the wine is deep  red with a purple rim.

Its scent is full e penetrating, with very elegant final notes. The taste is full-bodied, with a unique savoriness. Best served with tasteful food and red meat. Best served at 18°-20°C.

Contact us for further details on this great Barbera, a wine that makes us proud as wine-producers; this Barbera is a traditional wine that should be present in the cellars of any wine lovers.

Ageing capacity: 5-6 years

Specifications:

 Barbera del Monferrato D.O.C. 2013 “Terre del Re” 

Genuine and bodied wine that is characterized by its elegance; it is one of those wines that everybody would like to taste during the pleasant conversations while dining, when exceeding is part of the hedonistic politeness of acceding to the acculturated pleasure of happiness.

Color: limpid, deep red wine with purple rim.

Scent: intense, persistent and fine, varietal, with scents of fruit, vegetables and spices and notes of ripe blackberry and arbutus, almost dried mountain herbs and a light scent of ground and liquorice.

Taste: dry, fresh, full-bodied, warm, properly astringent, full-bodied, persistent, with a bitterish ground.

Aftertaste: tannic hint and notes of fruit, vegetables and spices

Best served with roast, braised, boiled and post roast meat, quails, hares and strong cheese.

Recommended serving temperature 18-20°C.

Technical data

Vintage:2013

Vine: 100% Barbera

Area of production: Rocca Grimalda and Carpeneto

Vine altitude: 260 meters above sea level

Type of soil: clayey-calcareous

Vine age: about 40 years

Exposure: south-west

Position: on a hill

Training system: upwards-trained vertical-trellis

Trimming: Guyot

Layout of the vines: 0.90m x 2.60m

Density of the vines: about 4270 plants/Ha

Harvest: second ten days of October

Wine-making method

Maceration:7-8 days a 25-26°C

Alcoholic fermentation: Controlled temperature (26°C) and regular delestage.

Analytical data

Alcoholic volume: 14 % vol