La Meridiana

BARBERA D’ASTI DOC VITIS

Variety:
100% Barbera
Surface of the vineyards:
2.5 hectares, with various exposures
Composition of the soil:
limestone, clayish with marl and sandstone layers
Yield:
60-62 hl/ha
Density of the vines:
4800-5000 vines per hectare
Pruning method:
Guyot
Production:
about 20000 bottles
Harvest period:
end of September
Vinification:
Fermentation following the traditional method, in big barrels, maceration of the skins for 12 – 15 days with submersed cap and frequent delestages and pumping over
Refinement:
4-6 months: 50% in 2nd and 3rd-year barriques, 50 % in stainless steel tanks, put for sale 3 months after the bottling
Alcohol:
13% vol.
Acidity:
5,80 gr/l
Life:
we recommend consuming it within 4 to 5 years
Tasting notes:
bright ruby red confirming the freshness, vineous to the mouth, intense and fruity nose with hints of fresh fruits and cherries. Balanced, harmonic, and supple.
Matching with food:
ideal accompaniment of the whole meal, excellent with starters, noodles, first courses, grilled red and white meat, and fresh cheese.
Serving temperature:
16°-18° in glasses of medium capacity

MONFERRATO CHIARETTO ROSAE'

Variety:
100% Dolcetto
Surface of the vineyards:
1ha
Composition of the soil:
marl and sandstone with clayish layer
Yield:
60 hl/ha
Density of the vines:
4800- 5000 vines per hectare
Pruning method:
Guyot
Production:
about 8000 bottles
Harvest period:
mid September
Vinification:
soft crush of the grapes and fermentation with the skins with temperature control at 10° C for about 15 hours
Refinement:
in stainless steel tanks, put for sale 2 months after the bottling
Alcohol:
12.50 % vol.
Acidity:
5.70 gr/l
Life:
2 – 3 years
Tasting notes:
cherry red, notes of cherry and spices, hints of aromatic herbs; persistent in the mouth with good freshness and suppleness
Matching with food:
fish soup, grilled fish, risotto with vegetables, mixed salads; excellent also as aperitif
Serving temperature:
12-13° C in glass of medium capacity