Barbera d’Asti DOCG
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: 15th SEPTEMBER – 15th OCTOBER
AGING: 6 MONTHS
CHEMICAL ANALYSIS
ALCOHOL: 13% – 14%
SUGAR: 0-0.1 g/l
ACIDITY: 6 – 7 g/l
SULFUR: 70-90 mg/l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in the months of September – October, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel barrels or vitrified cement for about 10 days at a temperature of 24- 26 ° C. In this period the skins and grape seeds release color and tannins. Once fermentation is complete, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest. It is then racked and filtered to remove the dregs and leave a second fermentation (malolactic fermentation). After 2 or 3 months the wine is ready to be bottled.
ORGANOLEPTIC CHARACTERISTICS:
Color: intense ruby red with typical purple reflections.
Aroma: sweet, complex, fruity, broad with hints of strawberries, vanilla, coffee beans and cocoa. Interesting aroma of Barbera grapes recognizable by the typical violet hint.
Taste: rich in aromas of ripe fruit, velvety, with a special hint of spice, harmonious and very well balanced with a pleasantly grand and elegant finish. it is a full-bodied wine of great effect with a good balance between its fruity aromas and alcoholic warmth.
Serving temperature: 18-20 ° C.
It can be kept: for 6 years
PLATES TO ACCOMPANY
A full meal wine, excellent with first and second courses of meat.