Barbera d'Asti Superiore DOCG
Grape Variety: Barbera
Terroir: mainly sandy-clayey marls
Harvest: first 10 days of October.
Vinification: traditional red-wine vinification process, grapes destemming, slow alcoholic fermentation with long maceration on the skins. Drawing off and malolactic fermentation. Aging in oak wood for 1 year.
Acidity: 5 g/l tartaric acid
Color: intense ruby red with bright reflections.
Aroma: fruity and ethereal with hints of raspberries and cherries.
Taste: Great structure but velvety on the palate. The aftertaste is long with slightly vanilla notes.
SERVING TEMPERATURE:16 - 18°C