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RIVAZZA COLLI D’IMOLA DOC BARBERA FRIZZANTE
The sparkling Barbera made by Fattoria Monticino Rosso is a perfect marriage between typical of the grape variety and region. A vibrant and sparkling wine , immediate, very versatile when you sit down at the table, but it hides a discreet elegance , given by a careful selection of grapes made in the vineyard.
Tasting
The color of a wine says all of its quality and this Barbera at first glance conquest with the beauty of her red ruby , enhanced by pleasant shades of violet . In the opening phase provides you with elegance: wild strawberries and red currant mingle with spicy trails, it is echoed in black pepper and juniper. Then the fruity to emerge with vigor and here new sensations of plums, cherries and cherries, intertwined with gusts of mint. Intense and persistent closure of roses and violets .
The palate is rich , full, characterized by great vivacity, the carbon is thin , good intensity . The bubbles give rise to a creamy foam that makes the perfect wine pairings as a companion to the table every day, from fish to meat . A subtle tannin prolongs the pleasure of every sip to become a subtle caress . Intense and persistent, long closed , with returns of currants.
Aromas
Cherries , green berries , cherries, strawberries , red currants , hints of mint, wild plum , violets , roses, geranium.
Pairings
Meats, fresh pasta with meat sauce, stuffed pasta with fish sauce , risotto, grilled fish, fish soup and barley , medium-aged cheeses , fried eggs with truffles, finocchiona , Parma ham and tigelle . Excellent with roasted white meats .
Serving Suggestions
Serving temperature: -10 ° C to 8 large glasses of wine young and fresh.
Barbera is one of the most widely planted grapes in the Italian peninsula. Its great features make it perfect for the freshness and fat rich cuisine of Romagna, from homemade pasta, to the finest meats.
The freshly harvested grapes are brought immediately to the cellar. In the area dedicated for the receiving of the grapes, a soft press is performed, with the help of a modern vacuum press that works in the absence of oxygen, we get the juice .
It was chosen this singular technique of separation of the juice from the skins with the help of the vacuum, to minimize the mechanical stress caused to the grain during the pressing . Usually, the must is obtained with a mechanical action through the crushing of the grapes. With the help of this modern machine instead, the juice is separated from the grape leaving intact the grape skin , due to the vacuum.
Another key aspect is that we make all this extraction process in the absence of oxygen. This way is very important because with a totally natural way we prevent any oxidation of the free-run must.
After this crucial cycle, said pressing, we bring the free-run must at a controlled temperature of about 5 ° C, to enhance and accelerate the natural separation of the heavy solids present in the must: within a few hours the must becomes clear by decantation. After decanting, we make the first transfer and the alcoholic fermentation. And then we proceed with the natural fermentation with Charmat method in an autoclave at 18 ° C.
IBARBERA IMAGES
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