La Travaglina Barbera Provincia di Pavia

This Barbera is produced from the best grapes, harvested in the oldest vineyards. La Travaglina’s task is simply to protect the vineyards and the grapes and to preserve the rich color, aromas, and flavors created by nature after 12 months of cellar aging until bottling.

• WINE TYPE

  Dry red

• GRAPE VARIETY

  Barbera 90%, Croatina 10%

• AVERAGE YIELD

  90 q/ha

• PRODUCTION AREA

  Oltrepò Pavese – Lombardy

• POSITION AND EXPOSURE

  North-western exposure, 190-230 m a.s.l.

• SOIL TYPE

  Clayey and limey

• TRAINING SYSTEM

  Vertical trellised with Guyot pruning system

• HARVEST

  Manual picking

• ALCOHOLIC FERMENTATION

  Traditional, at controlled temperature

• REFINING AND AGING

  In vitrified concrete vats and partly (20-40%) in oak barrels

• MALOLACTIC FERMENTATION

  Natural and completed