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Located in the Piedmont (Piemonte) region, the Barbera grape variety is the second most cultivated variety in Italy, especially with the widest range and the highest quality. Half of the total red wine production is made from Barbera.

 


The main basic components of vineyard soil are sandy soil and limestone clay soil. The ratio of the two greatly affects the style of the final wine. Loose, sandy soils with larger grains, low limestone content, low water storage capacity, more affected by hot weather, producing medium-acid, low-alcohol, ethereal and light versions. The structure is slightly weaker. Limestone clay soil has higher water storage capacity, slower maturity and later harvest. The soil is rich in minerals, producing a heavier wine with more structure in a power player. Clay soil has very small particles and strong viscosity, so it is prone to cracks during drought.

Barbera with high content of sandy soil has relatively thin body, fresh and clear fruit aroma, silky and smooth tannin, and moderately high acidity. In this case, too much tannin extraction and barrel aging will make the wine body style very incongruous. Perhaps it is more suitable to be a gentle and pleasant wine, bringing the pleasure of drinking earlier.

 


In general, Barbera wines are deep ruby ​​red, full-bodied, low in tannins and high in acid. The wine is supple and round in the palate, fruity with flavors of licorice, almond and coffee.

Others

『根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”