The Ascheri winery was founded at the beginning of the XIX century, initially it produced only bulk wines and it has become famous for the “Ascheri method”: a particular technique use for the palisade in the vineyards. This company has always worked to innovate the wine production from the cultivation to the selling; with the passing of the years the Barolo Ascheri has grown and enlarged, but is conserves a family atmosphere. Currently it is directed by Matteo Ascheri, president of the “Consorzio di tutela del Barolo Barbaresco Alba Langhe e Dogliani”.
Fermentation: about 15 days at 30°C and then 60% is immersed for 25 days, following a technique called “cappello sommerso”.
6 months in steel vats, 28 month into wooden barrels. Aging period 10 months into bottles.
Grenade red colour: elegant scent of candied fruits and tobacco; the taste in rich and balanced, with shades of tannin and an austere closing.
Red meat and game.
14-16 °C (57-61 °F)
The Barolo is a red wine, recognised with the Appellation Denomination Origin (AOC or DOC in Italian) produced in some municipalities of Piedmont. The original area of the grape types suitable for the Barolo DOC, recognised on 31st August 1933, includes the territories of the following municipalities: Barolo, Castiglione Falletto, Serralunga D’Alba and part of La Morra, Monforte D’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello and Grinzane Cavour, all located in the Cuneo province.