Cordero di Montezemolo Barbera D' Alba

Vinification: Fermentation for about 20 days with skin contact for 7-8 days in stainless steel and frequent pumping over. Malolatic fermentation in wood until December.

Maturation: In different French and Slovenian wood casks for about 7-8 months. Bottled in the beginning of the summer and released on the market after a few months.

Sensory Characteristics: Intense violet color. Mature fruit, cacao, prune, spicy, fragrant nose. Full and fresh mouth. Very soft tannins.

Food Pairing: Classic pairing with Piedmont mixed boiled meats, cooked salami with lentils, vegetable flan and the traditional “bagna coada” (warm dip or fondue).