Barbera d’Asti Superior
The grapes are thinned out in early August, harvested by hand in boxes of 20 kg. in the last week of September with careful selection of grapes.
Stemming and selection of grapes by hand, pressing and prolonged for obtaining the must, natural clarification at 15 ° C and yeasts Saccharomyces cerevisiae and sending in barrels. Racking every 3/4 degrees of alcohol. Cold stabilization before bottling to prevent sediment in the bottle. Aging in oak barrels for at least 12-18 months in the bottle for at least 6 months.
Takes place in the bottle “Rhenish” 37.5 cl.
Alcohol 14,00% Vol.
Acidity tot. 5:40 g / l
Acidity vol. 0,50g / l
Sulfur tot. 90 mg. / Lt
Free sulfur 30 mg. / Lt.
Residual sugar approximately 2 g / l
Bright golden yellow. Elegant bouquet, intense with clean scents of musk, citrus and peach, associated with sensations of candied fruit and the pleasant aroma of Muscat grapes. Sweet taste, characteristic, slightly aromatic, harmonious and complex with a lingering finish fine and elegant.
It fits game, fondue with truffles, braised beef, aged
cheeses. Serve at room temperature 16/18 ° C in large
glasses type ballon.
Rare wine, is produced with Moscato grapes exclusively from Loazzolo few manufacturers ( 10/12 hectares ), with a yield of 27.5 hl / hectare.
Download HERE the thecnical informations of Barbera d’Asti Superior.
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