The farm house Franco Roero, whose vineyards extend for 15 hectares, is located just outside Montegrosso d’Asti, between Agliano and Costigliole d’Asti, one of the most evocative and appreciated place for the Barbera production. Here there is a unique terroir, a soil full of clay, limestone, sand and micro elements which make the Barbera sublime. In these cellars are produced 6 different types of this wine, which represent 70% of the entire production of this company.
Traditional with skin maceration for 15 days at a controlled temperature of 25°/27° C.
18 months in small barrels of wood.
Ruby red color with intense aubergine purple reflections; an initial impact of inviting hints of pink pepper and nutmeg followed by a persistent aroma of dog rose and hawthorn; wild strawberries and cherries soaked in alcohol give a great kick to the aroma. Clear hints of coffee, toasting and a touch of graphite. The high alcohol content and the acidity typical of the variety of grapevine are offset by elegant tannins and hints of dark chocolate jams.
The persistent, long finish of liquorice is of great impact on the palate.
Fresh pasta with meat gravy and meats.
18 °C (65 °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 viticultural and enological field.