Grape variety Barbera
Denomination Barbera d’Asti Docg
Alcohol Content 14°, 50
Soil Type White, rich in marl with traces of tufa
Cultivation Method Guyot
Protection Methods Integrated Pest management, involving the least possible environmental impact
Harvesting Period Between the end of September and the beginning of October
Harvesting Method Manual
Vinification Freshly picked grapes are softly crushed and de-stemmed, then immediately fermented in specific stainless steel tanks. Pressed grapes ferment in the containers for a period of 10-12 days.During this phase, through soft replacements, the must in fermentation becomes enriched with colour, aromas and extracts.
Ageing Later the wine is repeatedly decanted and separated from the lees. At this point the malolactic fermentation process – where the malic acid turns into lactic acid – occurs naturally, therefore gifting the wine with roundness and harmony.
Sensory Profile
Colour Intense bright ruby tending toreveal garnet reflections with age.
Nose Intense, persistent, where notes of red berries such as blackberries, cherries and amarenas in syrup, clearly emerge.
Flavour Mellow and expansive with a great structure. The palate is full, vinous, with a refreshing pleasant background, as always with this grape.
Pairings It pairs well with red meat, game, rich and elaborate dishes in general.
Serving Temperature 18-20°C
