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Buttafuoco

Buttafuoco dell’Oltrepò Pavese DOC

Grape variety

Croatina, Barbera, Uva Rara

Vintages

2016 / 2017

Our interpretation of this autochthonous wine enhances the freshness of Barbera and the bouquet of Croatina giving rise to a fresh, soft and fragrant wine, with strong territorial roots but with a modern drink.

Vintages

2016 / 2017

Our interpretation of this autochthonous wine enhances the freshness of Barbera and the bouquet of Croatina giving rise to a fresh, soft and fragrant wine, with strong territorial roots but with a modern drink.

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Vintages

2016 / 2017

Area of ​​origin

Pietra de' Giorgi (PV)

Service T °

15/18°C

Ground

Clay with presence of sand and loam

Tasting notes

Color: bright and deep red.
Aroma: complex, characterized by hints of blackberry, plum, violet and a light roasting.
The taste is fresh but at the same time enveloping with a good gustatory persistence.

Technical notes

The grapes, together in the same vineyard, are picked by hand in 20 kg boxes and put for a night in the cold room at 10°C. The next morning the bunches are destemmed, the berries are selected by optical sorting and then gently pressed. The crushed grapes are loaded into steel fermenters by gravity, without the use of pumps. After a cold maceration (10°C) of 48 hours, the alcoholic fermentation begins with regular punching down for about 14 days. Subsequent the wine ages 12 months party in 5-hl steel tanks and partly in 15-hl oak barrels.

Pairings

It pairs well with braised meats, polenta and mushrooms.

Area of ​​origin

Pietra de' Giorgi (PV)

Ground

Clay with presence of sand and loam

Service T °

15/18°C

Tasting notes

Color: bright and deep red.
Aroma: complex, characterized by hints of blackberry, plum, violet and a light roasting.
The taste is fresh but at the same time enveloping with a good gustatory persistence.

Technical notes

The grapes, together in the same vineyard, are picked by hand in 20 kg boxes and put for a night in the cold room at 10°C. The next morning the bunches are destemmed, the berries are selected by optical sorting and then gently pressed. The crushed grapes are loaded into steel fermenters by gravity, without the use of pumps. After a cold maceration (10°C) of 48 hours, the alcoholic fermentation begins with regular punching down for about 14 days. Subsequent the wine ages 12 months party in 5-hl steel tanks and partly in 15-hl oak barrels.

Pairings

It pairs well with braised meats, polenta and mushrooms.

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