Wine: O.P. Rosso Doc
Name: O.P. Rosso DOC "Barbaleone"
Alcoholic content: 13.5-14.5% by vol. (depending on vintage)
Grape variety: 60% Barbera, 20% Croatina, 10% Uva Rara, 10% Pinot Noir
Geographic location: First hill slopes Oltrepo` Pavese (across Po river from Pavia) in the San Damiano al Colle district.
Vineyard characteristics: Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 235 meters (770 feet) a. s. l.. Traditional Gujot cultivation method.
Vineyard age: 30 years
Vinification: fermentation with maceration over the skins in steel vats, at a controlled temperature of 20-28 degrees Celsius (77-82 Fahrenheit) for 10-12 days. Following the drawing off a period of refinement begins lasting 18 months in French oak barrels (barriques), 225 liters (59 gallons) each. The barrels are 40% new, 30% second usage, 30% third usage. Subsequently,the wine is left in steel tanks for an additional 12 months.
Refinement: In bottles for at least 8 months.
Organoleptic characteristics: Ruby red colour with pink tones. Intense and complex aroma. Immediate vinous sensations are followed by floral notes of violet, red fruits, cherry, raspberry, plum and wild berries. To the taste, the sweet and velvety tannins are well integrated within the elegant and structured body. Lingering aromas.
Serving temperature: 18 degrees Celsius (64.4 Fahrenheit)
Gastronomic accompaniment: Red and white meats, game, braised meats, well-seasoned main courses and mature cheeses.
Datasheet download: images/pdf/en/rossi/BarbaleoneDoc.pdf

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