Description: La Briccona was once a 17th century petticoat but today, and not only in the Piedmontese dialect, it defines a smart, clever and exuberant woman. This name interprets in the best possible way this version of fizzy Barbera which is a traditional style known as “frizzante”.
Harvest: first two weeks of October. The grapes are hand harvested in the morning so that they arrive fresh and in optimal conditions to start the vinification process.
Vinification: after crushing and destalking the grapes, the must is sent to vertical stainless tanks. The alcoholic fermentation and maceration last around 5 days at a constant temperature of 25 °C with automatic pumping overhead to extract the polyphenolic substances from the skin.
Ageing: The malolactic fermentation takes place immediately after the alcoholic fermentation and this wine is aged in stainless steel tanks for about 4 months before the refermentation which occurs in stainless steel pressure tank for 20 days at a constant controlled temperature of 25 °C. Then the wine remains in temperature controlled closed tank for about one month at 15 °C followed by 2 months of bottle ageing.
Pairings: salami and cheeses, light first courses with vegetables or pesto sauce, white meats.
Serving temperature: 18°C
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