tiamo barbera 2013 made from organic grapes Provincia di IGT ( region) — grape variety vineyards winemaker Barbera is a red Italian wine grape The Oltrepò Pavese vineyards are Mr. Federico Riolfo variety that is the third most-planted located in the Pavia area near the red grape variety in Italy (after towns of Borgo Priolo, , tasting notes Sangiovese and Montepulciano). It is and Color known for deep color, low tannins and between Genoa and in Italy's intense ruby red high levels of acid (which is unusual Lombardy region. These vineyards are for a warm climate red grape). located at an altitude from 150 to 350 Aroma Century-old vines still exist in many meters above sea level. intense, dry and fruity regional vineyards and allow for the production of long-aging, robust red Yield per Vine & Hectare Palate wines with intense fruit and enhanced 80 Hectolitres per hectare full, warm with perfectly tannic content. balanced tannins Planting Density 4500 plants per hectare food pairing Tiamo Barbera pairs well with hors Training System d’oeuvres, pasta, beef or strong trained in spurred cordon cheeses and even fish dishes, like tuna or salmon. Serve at 64° – 68°F. technical analysis • Alcohol: 13.0 % ean code • Tartaric Acids: 5.3 g/l 8 004006 003852 • Residual Sugar: 3.9 g/l • pH: 3.52

the winery The winery has been producing traditional wines for over 90 years. For the last ten years, this production also includes wines from organically grown grapes coming from many Italian regions. This Barbera is produced with the grapes of the first hills of the village of Casteggio, locality Madonna, historically known as an area for quality red wine grape production.

vinification Soft pressing, maceration in stainless steel vat for 8-10 days, fermentation in stainless steel vats with controlled temperature, malolactic fermenta- tion. Ageing and stabilization in stainless steel tanks.