denominazione di origine controllata e garantita
How it was born
From a manual harvest, the grapes are transported to the cellar for crushing with destemming. The vinification therefore follows the traditional cliché in steel containers. There maceration lasts about 20 days and occurs with the cap emerging and with periodic pumping over. The fermentation temperatures fluctuate between 28 and 30 °C.
Following the racking, the new wine matures in 50 hectoliter oak barrels for 12 months and for another 10-12 months in 20 hectoliter barrels.
How to drink it
A full-bodied wine must accompany dishes of the same caliber.
Thus Barbaresco Pora is the classic red wine for meat. If traditionally it was paired with preference to game, today its complexity and fullness make it perfect with all meats in different cooking modes, including dishes from local and international cuisine.
At an altitude between 240 and 280 meters above sea level, this cru is exposed from west to south-west. The soil is predominantly calcareous with frequent intersections of clay: in fact, a complete and compact soil is created which is particularly suitable for the cultivation of Nebbiolo.