Barbera d'Asti D.O.C.G.
The soil is calcareous-clayish and silt with south / south-east exposure. Yield pro hectare: 9 t. Manual harvest.
The alcoholic fermentation takes place at a temperature of 28 ° C, with frequent pumping in the early days that allow the right extraction of color, with a process duration of about 15-20 days. The malolactic fermentation starts naturally due to the optimal temperature of the wine.
Aged for a 12 months in barrels of 30 hl. After bottling it rests for about 4 months.
Deep ruby red.
Appealing spiciness matched by notes of red fruit.
Elegant, fine, with good tactile sensation, intense aftertaste of red berries.
Pasta dishes, poultry, grilled meats, medium-aged cheeses.