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Barbera doc dei Colli bolognesi


Without a doubt, in the old days, Barbera was the most common wine enjoyed in the taverns of Bologna and the surrounding area. A wine that surges in verticality thanks to its acidity and has a rich depth brought by the maturity of the grapeseeds and a lengthy maceration which also adds a certain tannicity and ironic character that appeals to all.

Technical sheet

Colli Bolognesi Barbera DOC 2020

Soil: Mediterranean clayey Terra Rossa
Production area: estate vineyards in the Zola Predosa, Ponte Ronca area of Colli Bolognesi
Grape harvesting method: by hand in crates containing 25kg
Period of harvest: late September
Vinification: temperature-controlled whole-berry fermentation with 7-10 days maceration at 25-28°C, drawing off 10%, malolactic fermentation in concrete vats and ageing in concrete
Grape variety: Barbera piccolo
Training system: vertical trellis, 3500-4500 vines/ha, east-west facing, planted 1999-2003
Yield per hectare: 7 ton
Bottle: Bordeaux
Closure system: isobaric system with nitrogen with plant-based bio-polymer closure
Alcohol by volume: 13.5% Vol
Serving temperature: 18°C
Total dry extract: 31.7 gr/l
Total sulphites: 99 mg/l
Residual sugar: 1.9 gr/l
Bottles produced: 2754