Barbera
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Vine: Barbera Organoleptic Characteristics: Ruby red color, fruity aroma. Net and harmonious taste, slightly sparkling. Alcohol content at 12 ° vol. Pairing: For the entire meal, particularly suitable for braised, roasted, boiled or stewed meat, grilled meat and cold cuts. Service temperature: 16° - 18°C (Celsius) TECHNICAL PRODUCT SHEET |