Barbera

  Vine:
Barbera 


Organoleptic Characteristics:
Ruby red color, fruity aroma.
Net and harmonious taste, slightly sparkling.
Alcohol content at 12 ° vol.


Pairing:
For the entire meal, particularly suitable for braised, 
roasted, boiled or stewed meat, grilled meat and cold cuts.

Service temperature:
16° - 18°C (Celsius)


TECHNICAL PRODUCT SHEET