Awards

Perfume

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1961
- Oenologist: Mario Ronco, Alessaio Tacchino, Romina Tacchino
- Bottles produced: 120.000
- Hectares: 12
Employing the best production techniques and supported by a trusted team of oenologists and agronomists, Romina and Alessio add value to a wine that is already intrinsically good. The Tacchino winery was born in Castelletto d’Orba, in Piemonte’s Alto Monferrato, around the second half of the last century. Among these prestigious land, rich in tradition, flows the production of white Gavi and red Dolcetto di Ovada and Barbera del Monferrato, which are still today the most precious pearls of the company. Together with these wines, thanks to the loving and skilful processing of the hills and the grapes generated by them, the winery has over time produced equally precious wines that complement the more traditional ones. Read more


Name | Tacchino Luigi Barbera Monferrato 2017 |
---|---|
Type | Red still |
Denomination | Barbera del Monferrato DOC |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Barbera |
Country | Italy |
Region | Piedmont |
Vendor | Tacchino Azienda Agricola |
Origin | Barbera del Monferrato from the Comune di Lerma and Castelletto d’Orba |
Climate | Altitude: 300-320 m. a.s.l. Exposure: prevalent from the South-West. |
Soil composition | Calcareous clay. |
Cultivation system | Guyot |
Plants per hectare | 5000 |
Harvest | Hand- picked in 20 Kg crates. |
Fermentation temperature | 28 °C |
Wine making | Fermentation: temperature controlled at 28 °C in stainless steel tanks. Malolactic fermentation developed in stainless steel tanks. |
Aging | In stainless steel tanks and then in bottle for the needed time. |
Allergens | Contains sulphites |