The Barbera ‘’Boscodonne’’ is easy to couple because it accompanies with a sincere self-confidence with almost all dishes of piedmontese tradition: in particular raw beef, agnolotti del plin served with the juices from the roast meat filling and the braised veal cooked in barbera wine.
The grapes are harvested manually in the vineyard and are filled with care in cassettes for the transportation to the winery, pressed and then fermented at a controlled temperature with a maceration of approximately 8 days.
At the end of the fermentation process, the wine is left to clarify with static decantation until the end of winter.
It remains in stainless steel vats until the end of summer, when it will be bottled: after about 6 months of ageing in the bottle, it will be ready to drink.
