BARBARESCO DOCG Riserva “Vermilium” 2010
Varietal: Nebbiolo (Michet clone)
Growing locations: Alba, Barbaresco, Neive, Treiso.
Soil: calcareous clay
Vine training: espalier with Guyot pruning
Picking: 100% by hand
Harvest time: October
Maximum yield in grapes: 8 tons/ha
Maximum yield in wine: 70% in vinification, 65% following compulsory aging.
Vinification: destemming and crushing with soft pressing of the grapes, followed by fermentation on the skins for around 10 days, with racking and returning to extract varietal aromas and colour. After 2 rackings to eliminate the solids the malolactic fermentation is performed, and then the wine is transferred into wood, using different types of barrel depending on its characteristics. The aging lasts 12-16 months, with weekly topping up and tastings and analyses to check on the wine’s development.
Malolactic fermentation: complete.
Aging: in French and Slavonia oak for 12 months.
Alcohol (minimum): 12.5% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 22 g/L
Storage: depending on the vintage Barbaresco can be cellared for several decades, but it will be at its peak for the 3 years following its release. Best stored horizontally in dark, dry surroundings at room temperature.
Food/wine pairings: aromatic red meat and game stews and pot roasts, furred game roasts, feathered game and mature cheeses.