Barbera Chinato CALISAYA Bio

Calisaya is an old Piedmontese recipe. An elegant wine, for meditation (after dinner drink) created from the union of Barbera d’Asti wine with an infusion of Cinchona Calisaya bark, Quassia amara wood, Gentiana lutea roots, Elettaria Cardamomum seeds, Juniperus berries, Dipteryx odorata, Myristica fragans, Matricaria Chamomilla and other natural aromas.
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DENOMINATION OF ORIGIN**: Vino Aromatizzato alla China
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GRAPE CONTENT**: 100% Barbera
CULTIVATION TECHNIQUE: organically grown grapes, cultivated in harmony with the natural environment, without the use of herbicides, chemical fertilizers and other chemical products, certified ICEA
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HARVEST AND PRODUCTION
**The selected grapes of vineyard situated in Valdonata, are harvested from the end of September to the beginning of October. The bunches are selected prior to crushing and the fermentation takes place in stainless steel tanks at 26 to 28ºC, with a total steeping period of 15 days in order to extract the aromas and give this Barbera more body. Malolactic fermentation takes place naturally.
The Barbera wine is aged for two years in the cellar; the herbs and Cinchona Calisaya are added together in alcohol to obtain the essence which is then added to the Barbera wine. The wine and essence are sugared and placed in small casks for approximately six months to obtain the correct balance of all the ingredients. This wine can be aged up to twenty years after bottling.

**POTENTIAL AGEING
**This wine can be aged up to twenty years after bottling.
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THE WINEMAKER’S COMMENTS
**Colour: intense ruby red, mulberry reflections
Bouquet: fruity , red fruits, spicy notes
Taste: the bitterness due to the Cichona is well balanced by the sweetness of the sugar; the bitter sweet impact is surprisingly pleasurable and persistent.

WINE AND FOOD
Calisaya is ideal as an aperitif or an after dinner drink. Try it with bitter dark chocolate or chocolate deserts, vanilla ice-cream, Piedmontese nut cakes or cheese when drinking as an aperitif.