Le Quattro Terre

Barbera d'Asti D.O.C.G.

Barbera 100%

Production.
The soil is calcareous-clayish and silt with south exposure. Yield pro hectare: 9 t.  Manual harvest.

Winemaking process.
Fermented in stainless steel tanks, at a temperature of about 25°-26° C, for 15 days in contact with the skins, it is drained to complete the primary fermentation without grape marc. Completed the malolactic fermentation, it continues the refinement in stainless steel tanks.

Refinement.
Refined in stainless steel tanks, on fine lees, for 6 months.

Colour.
Ruby red.

Scent/Nose.
Fruity with notes of cherry and blackberry.

Taste.
Pleasant, fresh, fruity.

Matching.
Ideal throughout the meal, with salami

Serving temperature.
18°C.

Le Quattro Terre.