Barbera d’Alba Superiore Doc “San Giovanni” – Virna Borgogno

Vinification: Crushing and destemming occur, followed by maceration in contact with the skins in fermenters with rotating blades for about 6 to 7 days at a controlled temperature. The wine is transferred to second passage barrels of 300 to 500 litres during the second racking, remaining for a few months. After ageing, it is bottled and aged in bottles lying down for at least 6 months before packaging and shipping.

Tasting Note: Intense ruby-red colour wine, this Barbera has notes of blackberries and ripe cranberries. It remains elegant and powerful on the palate, with good ageing potential. We recommend drinking it from the second to the sixth year at a temperature of 17-18°C with salami, cheeses, and rich first courses with meat sauce.