BARBERA D’ASTI DOCG
Grape varieties: Barbera
Year planted: 1960
Number of vines: 4000 per hectare Altitude: 260 m. a.s.l.
Soil: calcareous with some sand
CHARACTERISTICS AND VINIFICATION
Average yield per hectare: 50 hl
The grapes are harvested when perfectly ripe (September-October).
Vinification with destemming, crushing and maceration with skins for 8/10 days.
Temperature-controlled fermentation at 28-30°C.
Upon completion of malolactic fermentation, the wine matures in the tank.
ORGANOLEPTIC ASSESSMENT AND PAIRING
Deep ruby red colour with purple highlights. The bouquet presents an intense aroma of ripe red and black berries, with floral notes that add complexity to the wine. Full and savoury on the palate with a very persistent finish.
Ideal with all courses of a meal, pairing well with meat and vegetable recipes.
Serving temperature: 18°C.