Barbera d’Asti Docg “Soliter”


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A “High-Tech” equipment does not mean forgetting about the care for the vineyard. Indeed the characteristics of the grapes are overexpressed, sublimated by the use of technique, one can only work on a raw material of the highest quality. Beppe pays special attention to the care of the vineyard and to obtaining clusters of unparalleled purity and concentration. The quality of the new implants can be seen from afar with the naked eye, it is close to perfection. The final touch that perfectly translates the insatiable desire for perfection that animates Beppe is reflected in the majestic elegance of the Pescaja bottles, an unusual packaging. The labels covered with a gold sheet protected by a plasticized microfilm are made by one of the oldest and most renowned Italian printing presses that has a unique experience on the subject. These labels express the refinement of Pescaja wines and the permanent search for perfection.


Grape types

Cooling of pre-maceration grapes. Maceration: 36 h at 8 °, no addition of sulphites during winemaking process.

Aging in 50% wood and 50% steel barrels

Main features
Intense ruby ​​red colour, with purple veins, continuous and compact to the edge; fine, ample and variegated bouquet with clear notes of fresh red fruits, floral nuances and pleasant spicy hints; in the mouth the wine is full and harmonious, with the right acidity to counteract the heat and a long and persistent finish.

Pasta dishes seasoned with meat sauce, meat dishes, stews and roasts, medium-aged cheeses.

Service temperature
18° C (60° F)

About… Barbera.

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.

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