Barbera d'Asti docg
Vineyard: We are in the heart of the Monferrato Artigiano territory, where the soil is very rich and often decarbonated given off a neutral reaction and is predominantly calcium clay or sandy that has evolved into a brownish yellow color, sometimes reddish. The landscape is hilly with a medium to elevated slope. The area is well open to sun and has favourable climate conditions. The average age of the vines is over 30 years. There is a harmonious ecological balance with the nearby small, but very useful, wooded areas.
Technology Production: The grapes are cultivated using the agricultural rules of eco-compatibility and viticultural techniques implemented to optimise the qualitative skill which is carried out manually. Once full maturation is reached, a selective harvest process begins which is undertaken by carefully selecting the grape clusters and using small aerated chests until a complete and optimal harvest is obtained. After the grapes are pressed, fermentation occurs in small thermo regulated containers and subsequently followed by stabilization favoured by the winter’s cold. The wine is then refined with a brief transfer into small oak or durmast barrels. The wine is then bottled during early summer and distributed by the autumn of the next year after harvest.
Organoleptic Characteristics: The Barbera grape is distinguished by its fruit and appearance as well as its full body, enveloped and velvety. Extraordinarily drinkable even while young, the wine adjusts well to a prolonged aging.
Gastronomic Combinations: As a young wine, it is suitable for all meals. It is particularly indicated for vegetable soups, white meat, and pasta dishes. As a more aged wine, it is suitable with grilled or roasted meats, stews and cheeses.
Color: Ruby red
Actual gradation: 13,5 - 14,5% by volume
Total acidity: 5,5%
SO2: less than 100mg/litre
6 bottles 75 cl in case.