La Meridiana

BARBERA D’ASTI DOC LE GAGIE

Variety:
100%Barbera
Surface of the vineyards:
3 hectares
Composition of the soil:
marl, clay on tufa
Yield:
55 hl/ha
Density of the vines:
5500 vines/ha
Pruning method:
Guyot
Production:
about 22,000 bottles
Harvest period:
end of September – beginning of October
Vinification:
fermentation following the traditional method in big barrels, maceration of the skin for 12 to 15 days with the method of the submersed cap with frequent delestages and pumping over keeping the fermentation temperature at about 28° C
Refinement:
12 months in barrels of Allier and Nevers oak with a capacity of 3000 litres, put for sale 4 months after the bottling
Alcohol:
13.5 % vol.
Acidity:
5.70 gr/l
Life:
5-6 years
Tasting notes:
deep ruby red, persistent in the mouth with spicy and vanilla notes, austere and full in the mouth
Matching with food:
pasta, risotto with ceps, red meat, noble poultry, cheese of medium maturation
Serving temperature:
16°-18° C in big glasses

BARBERA D’ASTI SUPERIORE DOC BRICCO SERENO

Variety:
100% Barbera
Surface of the vineyards:
1.5 Ha
Composition of the soil:
clayish, containing gypsum on tufa rich in fossils enriching the grapes with lots of mineral components
Yield:
50 hl
Density of the vines:
6000 vines per hectare
Production:
10000 bottles
Pruning method:
Guyot
Harvest period:
October
Vinification :
fermentation happens following the traditional method, 15 to 18 days with submersed cap in big barrels with frequent delestages and pumping over keeping the fermentation at a temperature around 27-28° C for optimal extraction of the antocyans, polyphenols, and tannins of the skins.
Refinement:
12 months in barriques: 1/3 first year, 1/3 second year, 1/3 third year; put for sale 4 months after the bottling
Alcohol:
14% vol
Acidity:
5.70 gr/l
Life:
8-10 years, it reaches its climax after 5 to 6 years with the complete evolution of its mineral notes
Tasting notes:
bright and deep ruby red, with garnet reflexes; intense, persistent, wide bouquet with notes of spices and hints of liquorice, tobacco, and vanilla. Warm in the mouth, elegant, persistent, velvety, with a balance enhancing the full body and complexity of the wine.
Matching with food:
filled pasta, braised meat, boiled meat, game, poultry, guinea fowl, turkey, excellent with mushrooms and matured cheese.
Serving temperature:
18° C in rather big glasses; when the wine has 5 o 6 years of ageing we recommend decanting one hour before serving