WINE DESCRIPTION
Grape types
Barbera.
Vinification
The selection of the grapes generally takes place in the first week of October
and is carried out exclusively by hand. The grapes harvested in this way are
pressed the same evening in the cellar of the estate and put into stainless
steel vats. Subsequently the wine is introduced into 25 HL barrels of French
oak (Allier) where it remains to age for about 18 months.
Winemaking
After further refinement of 6 months in the bottle the wine is ready for sale.
Main
features
Red-purple colour with violet reflections; complex, fine, intense and pleasant
scent. Well harmonised hints of ripe fruit, cocoa plum and spices. The taste is
soft and graceful with a good structure and the right alcohol content with fine
tannins and sweet that give the right fullness. The finish is long pleasant and
persistent.
Pairings
Pasta-based first courses, white or red meat main courses, cheeses.
Service temperature
18 ° C (64 °F)
About…Barbera.
Barbera is among the most representative vine of Piedmont and covers about 30%
of the 43,000 hectares of vineyard area of the region. Originally from
Monferrato, the vine is cultivated mainly in the provinces of Asti and
Alessandria, where it reaches its maximum expression in Barbera d’Asti, a wine
that obtained the Doc in 1970 and the Docg in 2008. Barbera d’Asti is a wine
linked to the ancient rural traditions that today represents a product in
continuous evolution, which grows following the new knowledge in the
viticulture and enological field.
