La Meridiana

BARBERA D’ASTI SUPERIORE DOC
TRA LA TERRA E IL CIELO

Variety:
100% Barbera
Surface of the vineyards:
about 1.5 ha of parts of the best vineyards, i.e. those with south exposure only, with the oldest vines
Composition of the soil:
marl, limestone, clay on tufa layers containing gypsum
Yield:
45 hl/ha
Density of the vines:
about 6000 vines per hectare
Pruning method:
Guyot
Production:
9000 bottles
Harvest period:
end of October
Vinification:
controlled fermentation in vinificators; the must remains in contact with the skins at controlled temperature of 27-29 ° C for about 7 days to obtain more rapid extraction of antocyans, polyphenols and tannins
Refinement:
after the malolactic fermentation, refining for 12 months in first-year barriques of Allier and Nevers oak, put for sale 6 months after the bottling
Alcohol:
14% vol.
Acidity:
5,70 gr/l
Life:
10-12 years
Tasting notes:
deep and intense ruby red with marked purple reflexes; intense and persistent bouquet with hints of soft fruits, sour cherries, spices, and vanilla. Wide in the mouth, full-bodied, with very noble tannins
Matching with food:
its characteristics are enhanced with strong savours; important meat dishes, braised meat, game (deer, roe-deer, wild boar) and matured and blue cheese. Exceptional with recipes enriched with white truffles.
Serving temperature:
17°-19° C in big glasses, after decanting in case of very old bottles

MONFERRATO ROSSO DOC
RIVAIA

Varieties:
70% Nebbiolo - 30% Barbera
Surface of the vineyards:
1 ha
Yield:
45 hectolitres/hectare
Composition of the soil:
clay, tufa
Density of the vines:
5500 vines per hectare
Pruning method:
Guyot
Production:
6000 bottles per hectare
Harvest period:
end October
Vinification:
the grapes of Barbera and Nebbiolo ferment together in vinificators at controlled temperature of about 29° C; the must remains in contact with the skins for about 7 days for rapid extraction of antocyans, polyphenols, and tannins
Refinement:
after the malolactic fermentation maturation 12 months in first-year barriques of Allier, bottled after 8-12 months, i.e. put for sale 2 years after the harvest.
Life:
12 to 15 years
Alcohol:
14% vol.
Acidity:
5.90 gr/l
Tasting notes bright and very deep ruby red with garnet reflexes typical of important wines with a long life, intense nose, wide, persistent and very elegant flavours with hints of spices, tobacco, and vanilla. Tannic, elegant, full, of great balance, well-structured and complex. Long aromatic persistance.
Matching with food:
savoury dishes enhancing its characteristics: important game and meat recipes of local cuisine, classical recipes of the international cuisine, deer, roe-deer, and wild boar. Dishes enriched with white truffles. Blue and matured cheese.
Serving temperature:
18-19° C in big glasses after decanting in case of very old bottles.

BARBERA D’ASTI SUPERIORE DOCTRA LA TERRA E IL CIELO

MONFERRATO ROSSO DOC RIVAIA

BARBERA D’ASTI SUPERIORE DOC
TRA LA TERRA E IL CIELO

MONFERRATO ROSSO DOC
RIVAIA