Fermentation with selected yeasts; maceration lasts 10 days.
It lasts one year, starting from the 1st January after the harvesting. It is carried out in durmast 2700 litres barrels. Then the wine is bottled and it is aged for 6 months at least.
Grenade red colour; floral scent with roses, cherries, blueberries and raspberries hints; raisins, cloves, pepper and vanilla notes; the taste is soft and structured.
Robust and tasting meat recipes.
18°C (64° F)
Barbera is one of the most representative vine of Piedmont and it covers about 30% of the 43 thousands hectares of the vineyards surface of the whole region. It comes from Monferrato, where the vine is cultivated especially in the Asti and Alessandria provinces; it reaches the maximum of its expression thanks to the Barbera d’Asti, a wine, that have been recognised as AOC wine in 1970 and AOCG in 2008. The Barbera d’Asti is a wine strongly bounded to ancient farmers traditions, which today represents a product which evolves and grows continuously following new oenological technologies.