Rive Rosse

Description: “Rive” means the banks of steep sloped hills where the vines, exclusively cultivated by hand, are characterised by a bright red mantle from the first days of September. This charming autumnal appearance inspired the name of our Barbera del Monferrato D.O.C. “Rive rosse” that expresses, with its vivacity, one of the most pleasant qualities of the Monferrato character. When you open this bottle, the pop up enjoyment and cheerfulness is to understand that the exuberance of this wine makes it one of the most typical and characteristic of all Piedmont.

Harvest: third week of September. 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 temperature controlled stainless tanks. The alcoholic fermentation and maceration last around 6 days at a constant temperature of 24/25°C to extract the aromas of the grape variety. During the maceration, automatic pumping over is carried out periodically to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation at a constant controlled temperature of 18°C.

Ageing: after the required racking to clear the wine from the sediments, the wine is aged in cement tanks for about 4 months. Then it goes to a pressure stainless steel tank for the refermentation which last around 20 days at a constant 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.

Tasting notes: The colour is a lively ruby red with violet hues with a fine perlage. It has an intense fruity nose with characteristic aromas of Barbera such as fresh little red fruits then follow by flowery hints of rose petals. On the palate, the wine is well-balanced, fresh, and round with a pleasant fizziness which makes it so easy drinking. The finish is nicely dry thanks to soft tannins.

Pairings: salami and cheeses, white meats such as rabbit, Piedmontese fritto misto, bagna cauda, rabaton (typical Piedmontese gnocchi).

Serving temperature: 18°C