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It is a wine of deep ruby red, tending towards violet aroma and pleasant taste full, dry and sparkling harmonic type, while in detention type is more delicate. The minimum alcohol level is 11.5% and should be served at a temperature of 18° C. Matches in the kitchen: Barbera is a wine perfect with cold meats, pasta, mixed grills, wet red meat. In the kitchen of Castel San Pietro is the traditional pairing of mutton with Barbera that in type approaches to the sparkling well fried cutlets.
Name Colli d’ Imola Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 25/7/2002 G.U. 13/8/2002 N.189
Region Emilia Romagna
Province Bologna
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 110%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Red tending to purple.
Fragrance Vinous, with varietal characteristics.
Flavour Sweetish, balanced, dry, full.