Remu

100% Barbera

Pinerolo hills, 540 meters above sea level. Exposure: Southwest. Training system: Guyot. Harvest: Manual, from the second half of September depending on ripeness.

Sandy with high minerality

Vinification: Gentle pressing and destemming, followed by fermentation and maceration on the skins at a controlled temperature (30°C). Pumping over is done twice daily to facilitate the extraction of color and aromas. Aged in large barrels for 8 months, followed by 6 months in bottle.

Purple-red with amber highlights. Fresh and fruity, with hints of ripe red fruits and spicy notes. Pleasant acidity with just the right amount of wood, making the wine smooth and delicate.

• First courses
• Red meat

Meat-based first courses or main courses, such as braised or roasted meats. Serving temperature: 18°C. Suitable for aging, it will keep for 5-7 years depending on the vintage.