Barbera a great wine, warm, rich, sexy and feminine...
- Denomination:
- Barbera, Santa Barbara AVA
- Vintage:
- 2007
- 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 InternationalWine Competition:
- 2014 Silver Medal
- Los Angeles InternationalWine 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
