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Valerio Mondo, oenologist, had an idea a few years ago: he wanted to produce a different wine and he created it by combining the main vine of his production, i.e. Barbera (70%) and a vine of French origin such as Cabernet Sauvignon (30% ). The Cabernet Sauvignon grapes, subjected to summer thinning and subsequent late harvesting, in order for the bunches to reach the best possible ripeness, are subsequently even left to dry in special boxes for about a month. Then follows the fermentation with maceration in contact with the skins; the wine obtained is then blended with Barbera and begins maturation in small French oak barrels, which will last about six months. At this point a very particular wine is obtained, intense on the nose, with a bouquet of dried fruit and red fruit jam. In the mouth it is intense and full-bodied, harmonious and slightly sweetish, very pleasant and easy to drink: the softness of the Cabernet and the freshness of the Barbera. To try!
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