Paliotto

Umbria Barbera IGT

Soil: limy, mildly gravelly and calcareous
Vineyard: 490 meters on the sea level, nord-east exposure, area: 1.60.00 hectares, in the place of: Comunaglia
Planting density: 4.000 plants per hectar
Training system: Guyot bilateral system

The cultivation in the valley of “Altotevere” of this kind of grape dates back to 19th century. Probably it comes from populations from the nord-west, came to live in this valley. It had been cultivated in the cold hills in the north of Umbria, where the production was good for wine ready to drink. It is a fine and delicate wine, fragrant, full-bodied, and with important tannin.
The Barbera grape is harvested on slightly advanced maturation. It helps to have a good concentration of polyphenols by the intensity of the color, always with freshness and acidity.
By its force and our soil we must do the thinning of bunches during the summer. It comes from a maceration on steel on the noble lees. It ages on Slavonian oak barrels for a period of 12 months. Than it rests on bottles for another 6 months.
The varietal hints of red fruits and spices are always constant, it is typical of our place and valley where the wines always have low pH levels. This wine is excellent on meat meals, ragù sauce (meat sauce for pasta), white meat, salami, cheese, and game meat. To be discovered also with truffles meals.