Destemming and fermentation with maceration of the skins for about 10 days at a temperature of 26 – 28 ° C. After a few decanting it is sent to malolactic fermentation and then stored in a steel tank and partly in barrique where the refinement takes place.
The wine is bottled about 18 months after the harvesting.
Intense ruby red colour; broad bouquet with notes of rose and ripe fruit; dry, sapid and full-bodied taste.
More challenging first courses, mixed boiled meats, roasts, medium and strong maturing cheeses.
18° C (64°F)
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 vinicultural and enological field.