valditerra

Red Wine
LA VIGNA DI CLO’

Barbera Monferrato D.O.C.

Production Area Vineyards belonging to the Valditerra family.

SoilsPoor silty-clayey.

Grapes used : Barbera (100%).

Production method :
Soaking during 5-6 days at 24°-26° to have good colour extraction.
Procedure of malolactic fermentation to obtain more softness.
The wine is then matured in bottle during several months and marketed after the Summer
subsequent to vintage.

Organoleptic characteristic:
Ruby red coloured with violet tints. Delicate fragrance of ripe cherries. Slightly tannin-flavoured in
a fresh atmosphere.
The varietal characteristics, intensified by low temperature wine-making, complement one another,
resulting in a very harmonious wine.

Alcoholic content: 13 % vol.
Serving temperature : 15-15 C°
Indicated for important first courses or white and red meat.