Pircas Negras Barbera displays aromas of red fruits, such as plums and raspberries.

It has an intense ruby colour with purple hints.

Its medium intensity is complemented by soft and sweet tannins.

Varietal: 100% Barbera of certified organic production.

Certifier: Argencert SRL

Appellation: Famatina Valley

Yield per ha: 10,000 - 12,000 kgs

Production method:

- Harvest

- Removal of stems

- Fermentation with selected yeasts at a temoperature between 22 and 25ºC

- Draining and pressing, determined by sensorial evaluation (between 6/8 days)

- A part goes to new French oak barrels

- Malolactic fermentation

- Cold stabilisation (-4ºC 72 hrs)

- Filtering

- Aseptic bottling

Specifications: Alcohol: 12.5 GL Total acidity: 5.25 g/l tartaric acid

pH: 3.55

Residual sugar: 2.04 g/l

<<Back