Barbera d’Asti docg
End of September – early October.
Traditional with maceration on the skins for 8-10 days with help of pumping and delestage, run of the alcoholic fermentationat 26-28 ° C, followed by malolactic fermentation at 18-20 °C.
In stainless steel tanks, bottling in the spring.
Colour: ruby red, clear and intense.
Aroma: pleasantly vinous and characteristic.
Taste: dry and round, full-bodied.
Meats, red meats,game and hard cheese.
Serve at room temperature 16/18 °C.
100% Barbera from our own vineyards in Nizza M.to, Calosso and San Marzano Oliveto.
Download QUI the technical sheet of the Barbera d’Asti Wine d.o.c.g.
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