Voltura
Sannio Barbera
DOP
- Grapes: 100% Barbera
- Production area: Sannio Beneventano production area
- Exposure and altitude: hilly terrain at 200/250 meters above sea level
- Type of soil: calcareous marl
- Training system: espalier with Guyot pruning
- Plant density: 5000 per hectare
- Grape yield Kg/ha: 9000
- Harvest period: late September to early October
- Winemaking techniques: the fully ripe grapes are hand-harvested. After being destemmed and crushed, they undergo fermentation for 15 to 20 days in steel tanks
- Organoleptic characteristics: intense violet-red color with fruity and floral aromas. It has a soft taste with a persistent fruity, floral, and slightly spicy fragrance
- Alcohol content: 12.5/14%
- Food pairings: first courses, risottos, and baked pasta, especially with truffle flavor; for main courses, it pairs perfectly with roasted meats and red meats
- Bottle formats: 0.75 lt
