Barbera Superiore
Riccardo II, Barbera del Monferrato Superiore
Denominazione di origine controllata e garantita
| data sheet | |
| Grapes | 90% Barbera, 10% Freisa |
| Shape of training and pruning | espalier with Guyot pruning 5500 plants per hectare |
| Cultivation and prunning | calcareous soil with southern exposure, tillage and fertilization only organic if necessary; mowing weeds, a copper-based fungicide treatments, sulfur and micro-organisms; Manual collection and sorting in boxes of 15-18 kg |
| Yield per hectare | 60 quintals |
| Ageing: | Steel (18 months), oak barrels (8 months), bottle (24 months) |
| Characteristics | ruby red color, fruity bouquet of cherries and blackberries, light woody scent with spicy, strong flavor and full-bodied, harmonious and very persistent. |
| Food Matchings | Red meats, roasts, game |
| Serving temperature | 20° |