BARBERA D'ASTI D.O.C.

ORGANOLEPTIC FEATURES

Colour: ruby red with burgundy reflections.
Bouquet: delicate, characteristic, with hints of cooked fruit, with ageing it tends to become ethereal.
Taste: dry, well textured, tasty, full-bodied.
Conservation: suitable for ageing.
Serving temperature: 18-20° c.
Serving Suggestions: "bagna càuda" (Piedmontese dish with garlic and anchovies), soups, "panissa", boiled meat, semi-hard cheeses and gorgonzola.

TECHNICAL CHARACTERISTICS:

Varietal: 100% Barbera.
Alcoholic strength: 14,5%.
Grape provenance: Agliano
Terrain: silty-clay soil with a high percentage of limestone .
Average age of the vineyards: 30 years.
Production per hectare: 80 quintals of fruit, the equivalent of 55 hectolitres of wine.
Vinification process: traditional, with cap broken and pushed down during maceration.
Fermentation temperature: controlled fermentation at 30°.
Duration of maceration: 7 days.
Ageing process: matured in large oak barrels, where the wine undergoes a micro-oxygenation treatment (small quantities of oxygen are administered).