Bric Cenciurio’s Barbera d’Alba Superior Naunda is a red, dry and still wine. With its pleasantly acid notes and its intense ruby red color it pleasantly accompanies meals in an atmosphere of elegance and refinement. On the nose this wine makes us discover a fruit in full maturity.
Barbera D’Alba Naunda has a certain acidity typical of Barbera wines, with a fresh and decisive aspect. The grapes are grown in a clayey and sandy soil, while the wine is fermented in a stainless steel barrel and then aged for about 18 months in barriques.
The optimal pairing of Barbera D’Alba Naunda wine is with second courses of pork, roasts, game, salami, mushrooms, or with first courses of pasta with meat sauce or with red meat sauces and with medium-aged cheeses. The best temperature to serve it on the table is between 16 ° and 20 °.
Grapes: Barbera 100%
Vinification: The grapes harvested in crates, after pressing ferments in steel barrels, after 7-8 days of maceration the wine is separated from the skins and is decanted into 225-liter oak barrels to finish the fermentation.
Here the refinement begins and continues for about 12 months. A further period of refinement in the bottle is foreseen before marketing.
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