The grapes selected before crushing carry out the first fermentation in stainless steel tanks at 26-28 ° C with a maceration of 2 days to extract aromas and structure. Fermentation ends in autoclave at 20-22 ° C to obtain a lively, sparkling wine.
Taste this wine when it is young, to appreciate its freshness and its aromas.
Ruby red colour; on the nose intense aromas of red fruit, berries and cassis are perceived. In the mouth taste is good, with a pleasant effervescence of the carbonic gas, it shows a mature tannin, good character and persistence.
Rabbit, roast chicken, meatballs, skewers, ratatouille, pasta dishes, cheeses.
18-20° C (64° F- 68° F)
Barbera is among the most representative vines 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 vinicultural and oenological field.