Dry red wine from 100% Barbera grapes. Alcoholic fermentation in small steel tanks with automated milling, pumping and temperature control, malolactic fermentation and then aging in 225-liter barrels for about 18 months. Wine is then bottled. First vintage was 1990. Ciresa is produced only in years judged excellent.
Bottles of this vintage: 3000
Ruby red with garnet reflections, elegant and persistent scent with hints of vanilla and licorice, fruit and spices. On the palate it is dry, full-bodied, and well-balanced and expresses a strong tendency to age with a harmonious union of tannins and freshness. It reflects those characteristics typical of Barbera in all its nobility, in line with tradition.
Pairs well with rich and flavorful white and red meat dishes, pasta and risotto, and ripe cheeses.
Serve at 18-20°, preferably uncorking the bottle two hours before serving
Available in 0,750 lt bottles and 1,500 lt. magnums
The Ciresa vineyard is located at an altitude of approximately 300 masl, vines are Guyot-trained, density is 4000 vines and yield is 60 quintals per hectare. Bunches are thinned in June to get the highest quality grapes. Manual harvesting at the end of September.