Dark red color with purple reflections, and a bouquet of red fruit.
Specifications
| Appellation | Barbera d'Alba |
| Vinification | The grapes are harvested when already slightly overripe and put into small-perforated containers, each holding up to 10 kg. When needed, the fruit is selected by inspecting each bunch individually. Within a few hours after the grapes have been harvested, they are transported to the winery and put into a proper room for 24 hours, where they slowly begin to dry out. After that, the grapes are separated from the stalks and pressed. The fermentation is conducted under a controlled temperature of approx 34°C following frequent and delicate pumping over in addition to manual punching down. The steeping on the dregs of pressed grapes is long (about 250 hours). The new wine is put into oak barriques, where the spontaneous malolactic fermentation follows. |
| Élevage | The Ruit Hora rests in oak for 14 month at first, followed by 3 months in steel tanks and 6 months in the bottle. |
| Tasting Notes | Dark red color with purple reflections, and a bouquet of red fruit. Marked but well-balanced hints of oak. On the palate, it reveals a rare strength. It is full-bodied with great tannic structure. Mellow and extremely long aftertaste. This is a wine for meditation with excellent cellaring potential. |
| Food Pairings | Ideal served with red meat, game, and aged or spicy cheeses. |
Dark red color with purple reflections, and a bouquet of red fruit. Marked but well-balanced hints of oak. Full-bodied with great tannic structure. Mellow and extremely long aftertaste. Aged 14 months oak, 3 months steel, 6 months bottle.
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