Poggio del Rosso

Vine: Cuveé di Barbera from select grapes
Exposure and altitude: south, 250-300m above sea level
Soil characteristics: calcareous-clay
Cultivation system: Guyot (5,000 plants per hectare)
Vine age: over 40 years old
Yield per hectare: 4,000 kg/hectare
Harvest: mid-October, harvested by hand into small wooden baskets
Vinification: pressing, maceration for 10/12 days, drawing off and subsequently elevated and refined in Bourgogne style in small wooden casks for approximately 12 months to exalt the characteristics of the very best Barbera, followed by around two years’ refinement in the bottle
Alcohol content: approximately 14% vol.
Colour: deep ruby red, bright with purple hues
Nose: fragrant, exuberant, clear-cut and decisive, bursting with hints of spice with cinnamon, vanilla, chocolate, coffee, liquorice and notes of Marasca cherry and blackberry, accompanied by sweet pipe tobacco
: intense with a rich fabric, important and warm with a pleasant complex to the palate of soft yet clear tannins recalling ripe cherry and chocolate

Serving suggestions: a wine that can well accompany the whole meal, whether pasta dressed with meat sauces or red or white meat prepared according to traditional and international recipes. Provides a wonderful accompaniment to agnolotti pasta and dressed polenta, poultry, Alpeggio cheeses, cured meats and fondues as well as to mushrooms and truffles, finishing up with game, braised or casseroled meats
Packs available: boxes of 6 bottles and magnum

Comment of the winemaker
Poggio del Rosso is the very best wine of my cellars and is a special selection of red Barbera grapes, made into wine according to the very best traditions of Borgogna.
It is the wine that is perhaps closest to the eighty-year-old traditions of my company (Poggio) and that of my father (nicknamed “il Rosso”), who, as indeed I do, has always loved searching for wines extremely suitable to great ageing.
Masterfully refined in my cellars for around 3 years, a time that is partly spend in “French oak” containers, which must be new and which slowly allow its delicate aromas - that refuse any forcing or accelerated procedures - to develop fully and harmoniously, exalting their fineness. It is only thus that a great wine can be obtained, a velvety wine that releases a great range of perfumes and flavours of great persistence, in a crescendo of spices, chocolate, coffee, berries and intriguing hints of ripe cherry.