Barbera a great wine, warm, rich, sexy and feminine...

Denomination:
Barbera, Santa Barbara AVA
Vintage:
2010
Grape Variety:
100% Barbera
Alcohol content:
14.22% by vol.
Average production:
1,200 bottles
Average yield per acre:
1,000 bottles
First Vintage:
2007

Available Vintages:
2010
 
2009
 
2008
 
2007
 
Awards Received:
New York International
Wine Competition:
2014 Silver Medal
Los Angeles International
Wine Competition:
2012 Gold Medal, Best of Class 95 Points
Critics Challenge:
2010 Gold Medal
Grand Harvest Awards:
2010 Silver Medal
San Francisco International Wine Competition:
2010 Silver Medal
California State Fair:
2010 Bronze Medal
Vineyard:
Name/location:
Los Alamos
Type of soil:
Rocky clay loam
Average age of vines:
20 years
Average altitude:
571 ft.
Vineyard size:
6 acres
Special characteristics:
Southern exposure
Wine making process:
Time of harvest:
Middle of October
Cellar:
Pizzulli Family Winery, Camarillo.
Fermentation:
Alcoholic fermentation for 12-14 days in open fermenters at controlled temperature, malolactic fermentation in French oak.
Aging:
Medium toasted French oak for 16-18 months
Bottling:
In bottles for 3 months
Specialties:
Light filtration and albumin clarifying
Release:
20 months after harvest
Wine description:
Color:
Dark ruby red
Bouquet:
Dense with ripe fruit scents of blackberry and plum
Taste:
Warm and rich, feminine, round taste yet good acidity
Evolution:
25 years
Available bottle sizes:
750 ml
Pairings:
Poultry, red meat, all types of cheeses
Further information:
Cultivation system:
Guyot
Titratable acidity:
0.827g/100ml
Sugar content:
13mg/100ml
Ph level:
3.25
Recommended
Serving temperature:
60º-63º Fahrenheit
Recommended
Type of glass:
Big Bordeaux