| Producer: |
La Querciola |
| Wine: |
Barilin |
| Grape Variety: |
65% Barbera and 35% Nebbiolo |
| Production Zone: |
Farigliano (CN) |
| Altitude: |
1,312 feet above sea level |
| Surface Area/Yield: |
9 acres/2.80 tons per acre |
| Exposure: |
South-Southwest |
| Soil: |
Chalk and marn |
| Vinification & Aging: |
The grapes were harvested manually during the first week of October. The fermentation process took place into temperature-controlled, stainless steel tanks for 10 to 12 days. The wine aged 12 months in 500-liter-barrels of third passage, 6 months in stainless steel tanks and 4 months in bottle prior to its release. |
| Production: |
600 cases |
| Alcohol: |
13.5% |
| Description: |
Dense ruby red color with violet hints. Intense, wide and persuasive bouquet of flowers and red berries to the nose. Remarkable structure sustained by a well-balanced acidity and a long tangy finish on the palate. |
| Food Pairing: |
Pairs well with hot and cold appetizers, truffle dishes, white or red roasted or slow cooked meats and aged cheeses. |
