Red “Baric”

classification red table wine
production area Serralunga d’Alba
soil medium textured
exposure south east

color red
smell intense and heady
taste dry, very harmonious
pairings a wine that pairs well with red meat and cheese; serve at 18°C

grape harvest third/fourth week of September
vinification soft pressing and fermentation for 4-5 days at a controlled temperature
maturation in steel kegs and refinement for 4 months in the bottle
ageing 6 months in Slavonia oak kegs of 5,000 litres