Ubris – Barbera IGT

Barbera is the traditional red grape variety cultivated in the hills of Bologna. Given its abundant production, a pre-harvest selection is carried out to ensure that only the best clusters are destined for vinification. The whole harvested grapes are destemmed and crushed, then left to macerate on the skins for 7–10 days in a tank where alcoholic fermentation begins. The fermenting wine is then separated from the skins through an open-air racking. Once alcoholic fermentation has finished, and after a variable period of maturation, the wine is filtered and bottled. The result is a wine with notes of ripe red fruit such as blackberry, cherry, and redcurrant. The typical sanguine notes of the variety can also be perceived, all supported by the marked acidity characteristic of Barbera.