Barbera

  Vine:
Barbera

Organoleptic Characteristics:
Ruby red color, intense and fruity.
Harmonious and full-bodied.
Slightly sparkling.
Alcohol content around 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