Barbera is traditionally the former, Italian indigenous variety that grows only in the areas of Acqui and Alessandria, it is usually used in a blend with other local grapes from Piedmont such as Cortese, Favorita and Moscato. It is usually never vinified on its own. However, the Barbera Sarda which is said to not be a relative of the better known Piedmontese version, Barbera, has good acidity and is usually vinified by itself. It grows near the city of Cagliari, Oristano and Sassari. This is a late maturing grape and produces a solid red quaffing wine.
Colour: intense ruby red with violet hues, tending towards garnet red with ageing.
Nose: intense, persistent and complex. Hints of redcurrants and cherry are noticeable, then spicy notes of cinnamon.
Taste: round and sunny on the palate; velvety tannin accompanied by a generous and exuberant structure. Harmonious at the finish.
GRAPES : 100% Barbera Sarda.
AREA OF PRODUCTION : Territory surrounding the Winery, characterised by medium texture soils composed of clayey limestone of Miocene origin, medium height slopes, sub-arid climate.
PRODUCTION TECHNOLOGY : De-stemming and crushing is followed by maceration for about 12-14 days at a temperature of 26-28°C. After drawing off, the wine is transferred to vitrified cement tanks where it undergoes malolactic fermentation, after which it is transferred to barrique where it is aged for about 12 months. After this period, ageing of the Terresicci continues in vitrified cement tanks.
AGEING : An excellent wine for medium-long ageing.
STORAGE TEMPERATURE : In cool, dry places protected from the light.
SERVING TEMPERATURE : 18-20°C
SERVE WITH : Perfect with roasted red meats, game and mature cheeses.