2006
Vintage
2006 vinatge was an excellent year with a very cool ripening period resulting in superb
varietal flavours.
Winemaking
The grapes where fermented between 22 and 26 degrees C and then held on skins post
ferment for one week. Following the completion of Malo-lactic fermentation, the wine was
aged in American oak for 8 months before a light filtration.
Colour
Ruby red in colour rounded out by lively garnet reflections.
Bouquet
Pronounced black fruits, tobacco, spices and mineral note aromas.
Palate
Medium bodied ripe and rounded blackberry and red apples, the wines finishes soft and
smooth with hints of warm spice.
Suggested Food
Enjoy with milanese veal cutlets with fresh tomato topping.
Cellaring
Ready to drink now. The Card Collection 2006 sangiovese barbera will reward with
careful cellaring for a further 5 years.
