Barbera d'Asti

Production 

The grapes are transferred to the cellar as soon as possible from the cut and then they are subjected to visual inspection for selecting the best bunches. 

The destemming and crushing of the grapes is the next step. The vinification in steel barrels (capacity of 50 hl) at a controlled temperature follows, preceded by a fundamental phase to give color to the must, the so-called “Reassembly”. 

After the completion of the vinification, the resulted wine is aged for a period of 12 months in fine oak barrels followed by a maturation in bottle for 16 months.

Alcohol: 14%

Residual sugar: 0,46 g/l

Total acidity: 5,32 g/l

Awards: 91 points from “The Best Italian Wines – Luca Maroni” and 93 points from Gilbert Gaillard

Tasting notes

Luca Maroni writes ….
Sensations: wine of majestic extractive concentration, of great alcoholic power and of the dense, glyceric, extremely viscous. The acidity and the tannin are powerful, they outline and widen and the palatal volume before the softness of the taste softens it, envelops the most powerful veins. Impeccable the enological clarity of perfume, the tenuous care of transformation that adds a dimension of very persuasive spices with a fleshy, viscous scent.
A great wine!

Serving suggestions

It expresses its best if matched with typical Piedmontese dishes, such as
“Salami” and meats, like “Brasati” or “Bollito Misto”. Excellent with game cooked “al civèt”.

Serving temperature: 18/20°C