Barbera d’Asti DOCG
GRAPEVINES:
Barbera
ALCOHOL PROOF:
14,5 % vol.
SERVING TEMPERATURE:
20°C
VINEYARDS
SOIL:
Siliceous
ORIENTATION:
South/South-West
ALTITUDE:
300 meters a.s.l.
VINE TRAINING:
Guyot
IMPLANTATION DENSITY:
4˙500 plants for hectare
GRAPE THINNING:
In the vineyard during maturation.
HARVEST:
Manual in crates with grape selection.
WINEMAKING PROCESS:
Grapes are harvested in crates and gently poured into the
stalk-removing grinding machine; balanced use of biotechnologies combined with
temperature control; Traditional red wine making process with maceration of peels
in stainless steel tanks.
FERMENTATION TIMINGS:
Grape must stay in contact with peels for about 8-10 days
with constant daily punching down and pumping over, interposed with one or two
délestages followed by décuvage.
FERMENTATION TEMPERATURE:
Gradual and controlled temperature, starting from
18°C up to a maximum of 28°C at the end of fermentation, followed by an accurate
and controlled malolactic fermentation.
REFINING:
In steel tanks for some months followed by a partial refining in wood. To
assure quality, the product is also refined in bottles in suitable underground areas
for 3 months more.
PRODUCED BOTTLES:
Approximately 5˙000 da 0,75 L and 500 magnums of 1,5 L
CHARACTERISTICS:
This is a classic and enjoyable wine with special elegance and
character. The color is an intense ruby red with a soft crimson accent. The nose
reveals intense scents, typical of this grapevine, with accents of dark red fruit,
blackberry, and ripe cherry. The taste is rich, enjoyable, and structured, providing
inviting and refreshing feelings, even though it is a mature wine.
FOOD PAIRINGS:
It pairs perfectly with fresh and seasoned cheeses, red meat and
game meat. It offers an awesome harmony of flavors to pair with bagna cauda.
