Barbera d'Asti D.O.C.G.
The soil is calcareous-clayish and silt with south exposure. Yield pro hectare: 9 t. Manual harvest.
Pumping and delastage occur at a temperature of about 28 ° C, the fermentation lasts for about 20 days followed by malolactic fermentation.
Aged for a few months in used barrels of 225 lt, than in stainless steel tank, on fine lees. After bottling it rests for about 3 months
Fresh, fruity with notes of plum.
Balanced, rightly acid, with fruit sensations.
Excellent with sausages, white meats and cheeses.