Piemonte, Italy
- Body
- Acidity
- Tannin
- Fruitiness
- Oak
- Style
- Ripe & round
- Red berries
- Pairs with
- Charcuterie
- Mature and hard cheese
- Game
- Lamb
- Pasta & pizza
- Veal
Your package will arrive at your doorstep within 4 - 16 days
- Quila will receive and pack your order (1 - 4 days)
- The courier will pick up your order and deliver it straight to your door
More ways to enjoy this wine
Available in the following Mixboxes:
About this wine
Food pairings by the winemaker
- Charcuterie
- Mature and hard cheese
- Game
- Lamb
- Pasta & pizza
- Veal
Vinification, winemaker's own words
- Soils:
- Clay, Limestone, Sand, Slate
- Terroir:
- Langhe
- Harvest:
- Picked by hand
- Fermentation:
- Steel (100%)
- Storage:
- Old oak (100%) 30 months
- Winemaker:
- Bisso A.
Classic red fermentation with 20 days maceration, then malolactic in oak and aging for 30 months.
Meet the wine maker
Bisso A.About the wine and its character
- Country:
- Italy
- Region/Subregion:
- Piemonte/Barbaresco
- Classification:
- DOCG
- Certification:
- -
- Grape:
- Nebbiolo 100%
- Vintage year:
- 2022
- Color:
- -
- Aroma:
- -
- Taste:
- -
- Alcohol content:
- 14%
- Sugar content:
- 0.2 g/l
- Acidity:
- 5.63 g/l
- pH-value:
- 3.56
- Sweetness:
- Dry
- Contains sulphite:
- Yes
- Volume:
- 750 ml
- Closure:
- Natural cork
- Bottle:
- Glass
- Best Served:
- 18 - 20 °C
- Ageing potential:
- 1 - 10 years
Meet the winemakers behind Perelisa Barbaresco DOCG
Information provided directly by the winery.
Information
- Winery
- Quila
- Founding year
- 2019
- Farming area
- 1 ha
- Production
- 4 000 b/y
Quila is a small experimental project based in Neive (Barbaresco region), with vineyards spread across the Langhe and Roero, certified organic since 2023. A small portion of the grapes is purchased from other local winegrowers. The winery is a member of FIVI. The Langhe vineyards are certified "Sorì Eroici" (Heroes of the Hills) with slopes ranging from 39% to 51%. The Roero vineyard has an official State classification as a "historic and heroic vineyard", with slopes ranging from 62% to 69% and is worked totally manually. Most of the wines are experimental: Orange, Pét-Nat, amphora, "wet" carbonic maceration, and others. The Barbaresco, Roero Bianco, and Roero Rosso are more classic.
Meet Quila