Barbera d'Asti

Production The grapes are transferred to the cellar in the shortest possible time
time possible from the cut and then are subjected to visual inspection for
select the best bunches. The destemming and crushing of the grapes constitute the
next step. The vinification in steel barrels at a controlled temperature follows
capacity of 50 HL, preceded by a fundamental phase to give color to the said must
“Reassembly”. After completing the vinification, the finished 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 90 points “The Best Italian Wines – Luca Maroni”

Tasting notes: Luca Moroni writes ….
Sensations: wine of majestic extractive concentration, of great alcoholic power and of the dense,
glycerine, 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
he adds a dimension of very persuasive spices with a fleshy, viscous scent.
A great wine.

Serving suggestions:
It expresses its best, if accompanied by typical Piedmontese dishes, such as
meats, braised, mixed boiled. Excellent with game cooked with civèt.

Serving temperature: 20 ° C