Barbera ‘Fontanavi’
Bricco Carlina
£17.50
A contemporary, fresh take on the delicious barbera. Expect crunchy red fruits and a touch of of spice. The fresh, balanced acidity makes it very food friendly, but no need to call in the truffles yet. It is more about a snacking on a bit of charcuterie then a heavy meal here.
A contemporary, fresh take on the delicious barbera. Expect crunchy red fruits and a touch of of spice. The fresh, balanced acidity makes it very food friendly, but no need to call in the truffles yet. It is more about a snacking on a bit of charcuterie then a heavy meal here.
More About This Wine
Intense ruby coloured, with violet sparks. Fresh and fruity on the nose. The forefront is all red fruits, then moves on more complex aromas, from pepper and clove to sandal wood. On the palate it is sapid, full-bodied, with enough acidity to never become cloying. Serve at 16/18° C. This is a fresh, un-oaked Barbera that pairs well with flavoursome soups, white meats and fowl, grilled meat, stockfish and salt cod, young cheeses but also chocolate and dry fruits.
Hows it's made
The fruits are de-stemmed, and gently pressed, go through prefermentative maceration and déléstage. Fermentation and maceration on the skins for approx. 10/12 days at a controlled temperature of 22°C. The must is then pumped over at least twice a day to improve the extraction of the color and varietal aromas. The malolactic fermentation is completed right after the alcoholic. Aged for 7 months in steel tanks at controlled temperature and 5 months in bottle.
