L’Ambrogina Oltrepò Pavese Barbera
Denomination: Oltrepò Pavese Barbera
Typology: Still red wine
Grapes: 100% Barbera
Method of Production: Guyot
Alcohol: 14%
Vinification: Natural fermentation and long maceration in contact with peels. Refinement in cement containers, then in a middle toasted oak tonneau for at least 18-24 months and, at the end, in bottles for at least another 6 months. It is produced only during the best vintages.
Organoleptic Characteristics:
- Color: Deep ruby red
- Aroma: Intense and persistent, with hints of fruit and vanilla
- Taste: Well balanced and good structured.
Pairings: Braised meat, game and seasoned cheese.
Service Temperature: 20° C
Contains sulphites
