Barbera d'Asti

Barbera d'Asti DOC

Vigneto

Planted Surface: ha 1,5

Varietals planted: Barbera

Year of planting: 1960

Number of plants: 4000 per hectare

Altitude: 850 ft. above sea level

Exposure: South/Southwestern slopes

Type of Soil: calcareous verging on sandy

Vinification

Average yield per hectare: 140 bushels grapes harvesting in the first ten days of October.
Destemming, pressing and maceration on the skins for 8-10 days.
Fermentation in temperature controlled (82-85° F) stainless steel tanks.
Full malolactic fermentation; aging in stainless steel tanks.

Tasting notes

Bright ruby colour. Intense, distinctively fruity nose.
Savoury, broad and persistent on the palate.

Food Pairings

Flavourful first courses, red meats differently prepared. Rabbit and chicken "alla cacciatora".
Excellent with cold cuts and cured meats.
It is indeed a wine to be enjoyed throughout the whole meal. To be served at 64° F.